.jpg)
Lentil loaf.
Lentil patties.
Why not lentil "meatballs" ?
And not the same recipe in a different form, but with a little spin on it, so that these little guys can stand up to being dipped in bbq sauce or honey mustard, smothered in red sauce on pasta or spaghetti squash, or popped inside a "meatball" sub.
1/4 cup each of chopped carrots, celery, and onion
1 tsp olive oil
1 Tbsp herbs de province (or 1 tsp each of parsley, marjoram, and tarragon, 1/2 tsp each of sea salt and poppy seeds)
1 1/2 tsp garlic Mrs Dash
1/2 cup sprouted lentils (or regular lentils)
1/2 cup brown minute rice
1 1/2 cups water
1/4 tsp salt
dash of pepper
1 15 oz can of black beans, drained, and rinsed
1 Tbsp ground flax seed
2 Tbsp water
Non-vegan option: omit the flax seed and water mixture and add 1 egg, 3/4 cup bread crumbs, and 1/2 cup Parmesan cheese to the recipe. This will create a less crumbly texture and richer flavor.
What you'll do:
If using, mix the 2 Tbsp water with 1 Tbsp ground flax seed in a small bowl and set aside. (This will thicken up and help bind the other ingredients together.)
Saute the chopped veggies in the olive oil until cooked and fragrant. Stir in seasonings. Add lentils, rice, and water, and bring to a boil. Reduce heat, cover, and simmer for 8-10 minutes (or a little longer if using regular lentils). Remove from heat, uncover, and allow to sit for 15-20 minutes to cool and allow all liquid to be absorbed.
Place drained and rinsed black beans in the bowl of a food processor and pulse until broken down and almost paste like, scraping sides as needed. Transfer to a large bowl. Place 1/2 of the cooled lentil/rice/veggie mixture in the bowl of the food processor and pulse until a paste like consistency. Add to bowl with black beans. Add in flax seed/water mixture (if using, or egg, bread crumbs, and cheese if not) and remaining (unprocessed) lentil/rice mixture. Mix well. Using a cookie scoop, (or your hands) scoop and round mixture into balls and place on parchment covered or sprayed cookie sheet about an inch apart. Bake at 350 for 15-20 minutes. Remove from oven and carefully turn each "meatball" over and continue baking for 5-8 more minutes.
Ready to eat! If using the "meatballs" for later meals, cool completely before transferring to covered container. Reheat in microwave as desired.
