Lentil Balls Recipe

Cook Lentils: Rinse lentils and combine them in a pot with vegetable broth or water and a bay leaf. Bring to a boil, then reduce heat and simmer covered for about 20-25 minutes, until lentils are tender but not too mushy. Drain any excess liquid and remove the bay leaf.

Sauté Vegetables: While lentils are cooking, heat a splash of olive oil in a pan (may sub for water) over medium heat. Add the onion and garlic, and sauté until translucent. Add the carrot and celery, and cook for another 5 minutes. Stir in the tomato sauce, thyme, smoked paprika, cumin, salt, and pepper, cooking for another 2 minutes. Remove from heat.

Prepare Lentil Mixture: In a large bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, parsley, and flax egg. Mash the mixture together until it's well combined but still has some texture. You can use a fork, potato masher, or your hands. If the mixture is too wet, add more breadcrumbs or oats; if it's too dry, add a little water.

Form Lentil Balls: Once the mixture is cool enough to handle, form it into balls, about 1 to 1.5 inches in diameter.

Cook Lentil Balls: For baking: Preheat the oven to 375°F (190°C). Place the lentil balls on a baking sheet lined with parchment paper. Brush them lightly with olive oil and bake for 25 minutes, until they're firm and golden brown. 5 minutes before the desired cook time, remove the lentil balls from the oven and add 1 teaspoon of the tomato sauce on top of each ball and return them to the oven for 5 minutes.

Serve: Serve the lentil balls hot with your choice of dipping sauce, on top of a salad, or as part of a main dish with pasta or rice.

Serving Suggestions: Serve with a yogurt-based dip or a spicy tomato sauce for an appetizing starter. Include in a wrap with lots of fresh vegetables and a tahini sauce for a hearty meal. Add to a bowl of your favorite pasta with marinara sauce for a comforting dinner.