These Lentil Balls with Zesty Rice are so versatile! They’re easy to make, filled with flavour and so meal preppable!
One of things that we are trying to do more in the new year is meal planning. You’d think being a food blog we would always have food in the fridge right? Except like in December aka dessert month on the blog, and as much as I would love to 🙂 I need to eat more meals than just desserts, ya know? That’s where meal planning and meal prep comes in. While we tend to meal prep ingredients themselves (hello baked sweet potatoes), we also love recipes that produce lots of servings, thus making life so much easier. These Lentil Balls with Zesty Rice are so perfect for that, that it’s now a part of our meal prep plan.
This recipe is from Jackie Sobon of Vegan Yack Attack’s new cookbook: Vegan Yack Attack On The Go! #VYAonthego Firstly, this is such an amazing cookbook. Filled with amazing photos, evergreen recipes great for all year, that are easy, simple and taste AMAZING. I was psyched to share a recipe from Jackie’s book and this one seemed so perfect. The whole point of Vegan Yack Attack On The Go! is to provide recipes if you’re who (like me) is always on the go and want easy additions to make your plant-based life even easier! This recipe does just that.
My favourite thing about these Lentil Balls is probably that they are so versatile. In this recipe, Jackie makes and serves them in almost like a Buddha bowl. We did this, but also tried them one day in the sauce from my sticky sesame mushrooms. They worked both ways so well, and by the time I went to get some, Gav had finished them all. Always an amazing sign. I love the fact that the process to make these lentil balls is so easy. Blend, shape, bake. It means you can actually do these often, and it’ll make four great servings. I don’t usually eat rice, but I definitely loved the way Jackie treated this rice. It’s such a nice and light flavour boost and looks so pretty too. This is just one of so many delicious and simple recipes from her cookbook Vegan Yack Attack On The Go! Also? This would make an AMAZING last minute Christmas gift.
Be sure to check out Jackie’s book friends and try this recipe! Enjoy!
2cans30 ounces, or 850 g black or brown lentils, drained and rinsed
1cup100 g walnut halves
3tablespoons5 g chopped dried mushrooms
1½tablespoons25 g tomato paste
3tablespoons5 g fresh parsley
½cup80 g gluten-free bread crumbs
FOR THE ZESTY RICE:
2 2/3cups635 ml water
1 1/3cups255 g uncooked basmati rice
2tablespoons30 ml lemon juice
1½tablespoons5 g minced fresh parsley
2teaspoons4 g lemon zest
1/8teaspoonsaltor to taste
FOR THE ASSEMBLY:
2cups100 g chopped lettuce
1cup130 g halved cherry tomatoes
¼cup35 g slivered red onion
TO MAKE THE LENTIL BALLS:
Preheat the oven to 375ºF (190ºC, or gas mark 5), and line a baking sheet with parchment paper or a silicone baking mat.
Place the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper into a food processor equipped with an S-blade. Pulse the mixture until it is broken down into smaller pieces, but is not yet a paste. Fold the bread crumbs into the lentil mixture until combined.Form twenty 2-tablespoon-sized (30 g) lentil balls with your hands, and place them on the baking sheet. Bake for 10 minutes, then flip them over, baking for an additional 10 minutes. Cool on a rack for 7 to 10 minutes before removing them.
TO MAKE THE ZESTY RICE:
In a pot, bring the water and rice to a boil over medium heat. Cover with a lid, and adjust the heat to medium-low. Simmer for 20 minutes, or until the rice is tender. Stir the lemon juice, parsley, lemon zest, and salt into the rice until evenly combined. Taste and add more salt, if preferred.
Combine lettuce, tomatoes, and red onions in a bowl, then divide it between 4 plates or containers. Then, divide the rice and lentil balls between each plate. Garnish with a lemon wedge and serve.