Vegan Lentil Balls
At a glance
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.
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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
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
