Vegan Lentil Balls
Recipe summary
A protein-rich, easy vegan recipe for lentil balls that are tastier than meatballs, served with optional mashed potatoes.
Ingredients
- 250 g lentils
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 4-5 tablespoons of all-purpose flour
- 70 g avocado oil
- 80 g tomato paste
- 2-3 tablespoons of vegetable oil
- Salt, pepper, paprika
- 500 ml water
- Parsley
Method
- 1
Rinse the lentils 2-3 times and soak in water for 2-3 hours.
- 2
Strain the water and blend the lentils until smooth.
- 3
Fry chopped onion with grated carrots, add salt, pepper, paprika, and minced garlic, and cook for 5-7 minutes until soft.
- 4
Mix the blended lentils with the fried vegetables and add 3 tablespoons of all-purpose flour.
- 5
Form the mixture into lentil meatballs.
- 6
Melt 70 g of avocado oil in a pan.
- 7
Add 1 tablespoon of all-purpose flour to the oil.
- 8
Cook the meatballs in the oil, simmering over low heat for 5 minutes on each side.
- 9
Add tomato paste, water, salt, and pepper, and simmer until sauce thickens.
- 10
Add chopped parsley before serving.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from Delicious vegan food. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=0cN0rsp0oCw
Tips and storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
