Lentil Balls with Zesty Rice (Vegan Meal Prep)

By Jessica Hylton - - Updated

These Lentil Balls with Zesty Rice are so versatile! They’re easy to make, filled with flavour and so meal preppable!

Top down view of a bowl of lentil balls with zesty rice and salad.

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.
Two bowls of lentil balls next to a vegan cook book.

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.

Overhead view of two bowls of lentil balls with zesty rice.

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.

Lentil Balls in a bowl with rice and salad.
Be sure to check out Jackie’s book friends and try this recipe! Enjoy!

These Lentil Balls with Zesty Rice are so versatile! They're easy to make, filled with flavour and so meal preppable! via https://jessicainthekitchen.com
A bowl of lentil balls with salad.

Lentil Balls with Zesty Rice (Vegan Meal Prep)

These Lentil Balls with Zesty Rice are so versatile! They’re easy to make, filled with flavour and so meal preppable!
by: Jessica in the Kitchen
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Course Dinner, Salads
Cuisine American
Ingredients

TO MAKE THE LENTIL BALLS:

  • 2 cans 30 ounces, or 850 g black or brown lentils, drained and rinsed
  • 1 cup walnut halves (100g)
  • 3 tablespoons chopped dried mushrooms (5g)
  • tablespoons tomato paste (25g)
  • 3 tablespoons fresh parsley (5g)
  • ½ teaspoon black pepper
  • ½ cup gluten-free bread crumbs (80g)

FOR THE ZESTY RICE:

  • 2 2/3 cups water (635ml)
  • 1 1/3 cups uncooked basmati rice (255g)
  • 2 tablespoons lemon juice (30 ml)
  • tablespoons minced fresh parsley (5g)
  • 2 teaspoons lemon zest (4g)
  • 1/8 teaspoon salt or to taste

FOR THE ASSEMBLY:

  • 2 cups chopped lettuce (100g)
  • 1 cup halved cherry tomatoes (130g)
  • ¼ cup slivered red onion (35g)
  • 4 lemon wedges
Instructions

Instructions

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.

TO ASSEMBLE:

  • 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.
NOTES
Tip: The lentil balls can be made in bulk in advance, then frozen for later use!Sometimes bean balls are served with a sauce, but I love this lighter version with zesty rice and salad. The lemon brightens the dish from what is usually a rich recipe. Going light makes this dish versatile, and something that can be enjoyed in warmer months!
 
Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.
Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group,
100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
 

Nutrition

Calories: 338kcal | Carbohydrates: 35g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Sodium: 141mg | Potassium: 432mg | Fiber: 5g | Sugar: 5g | Vitamin A: 833IU | Vitamin C: 32mg | Calcium: 58mg | Iron: 2mg
by Jessica

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Recipe Rating




16 comments

  1. Christine in Los Angeles says:

    Okay … I’m going to try these, on the stovetop; I have a dodgy spine, and can’t bend into the oven.
    So, minimum amount of oil/fat, and fingers crossed.

    Thank you for sharing what looks like a delicious meal plan.

    • Gavin | Jessica in the Kitchen says:

      Hi Christine! Thank you for your comment we hope you enjoy it!

  2. Gavin | Jessica in the Kitchen says:

    Thank you for reading and trying our recipes!

  3. Linds says:

    I want to try but really cannot eat mushrooms. Is there a good substitute?

    • Gavin | Jessica in the Kitchen says:

      Hi linds! Thank you so much for reading. So good mushroom substitutes for this recipe would be Sun-dried tomatoes, tofu marinated in soy sauce or smoked tempeh. I hope this helps!

      • Belinda says:

        Hi Jessica
        Thanks for posting the recipe. Is the 850g of brown lentils cooked or uncooked?

        • Hey Belinda,

          Cooked! I just re-formatted the recipe so it’s a lot easier to understand! I hope you enjoy!!

        • Belinda says:

          hi Jessica
          Thank you for your reply. May I know what kind of dried mushrooms did you use for the recipe?

        • Gavin | Jessica in the Kitchen says:

          Hi Bellinda! We use porcini or shiitake. I hope this helps! Thank you so much for reading!

  4. Natalie says:

    5 stars
    So hard not to eat these straight off the pan, mmm! We had them with salad and rice, like you suggested, but I think they’d be great in a pita sandwich as well, or even with marinara sauce and spaghetti. Great combination of flavour and texture, and so simple to make lots as meal prep! Also, thanks for putting the measurements in both US and metric, that was really helpful 🙂

  5. Belinda says:

    Hi Jessica
    Thanks for posting the recipe. Is the 850g of brown lentils cooked or uncooked?

  6. Anonymous says:

    Hi Jessica! Do you think I could freeze the zesty rice for a later meal ‘ready-to-serve’?
    Thanks for sharing the recipe with us!

    • Gavin | Jessica in the Kitchen says:

      Hi! Yes you definitely can. Thanks so much for reading!

  7. Natalie says:

    Hi there, any suggestions for an ingredient swap to avoid nuts/seeds? What can be used in lieu of the walnuts without compromising the recipe?

    • Gavin | Jessica in the Kitchen says:

      Hi Natalie thanks so much for reading! We haven’t tested this yet but roasted chickpeas may do the trick. I hope this helps.

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