I know what you're thinking – the ingredient list is out of control! I promise that these don't take forever, most of the ingredients are herbs and pantry items you can just dump in the food processor while the lentils are cooking.
These were such a pleasant surprise! You barely ever find a recipe for 'balls' that doesn't contain tofu, vital wheat gluten, flour or breadcrumbs! Those things are all great, but I really try to create unique recipes with unexpected ingredients (yet that are easy to find)! I think I've really succeeded here, not only are these super healthy but they taste terrific. Oh and they are VERY filling - the recipe makes a lot but don't worry, if you have any leftover they freeze really well. These balls are great by themselves, on pasta, in a sandwich or dunked in your favorite sauce!
- 1/2 cup uncooked brown or green Lentils
- 1-1/2 tsp smoked Paprika
- 1 tsp Basil
- 1/4 cup Cornmeal
- 2-1/2 tsp Apple cider Vinegar
- 1 Bay leaf
- 3 Garlic cloves
- 1/2 tsp Black pepper
- 2 tbsp Tomato paste
- 1 tsp Rosemary
- 1 tbsp Olive oil
- 1/2 cup diced Carrots
- 1/2 cup Pumpkin seeds)
- 1-1/4 tsp Sea salt
- 1 tsp Oregano
- 1 cup diced Onion
- 1/2 cup uncooked Millet
- 2-1/2 cups Water
- In a medium saucepan, combine the lentils, millet, bay leaf and water and bring to a boil. Lower the heat to medium and cook for 10 minutes. Add carrots, onion and garlic, lower the heat to low, cover the pan and simmer for 15 more minutes until liquid is absorbed. Make sure to occasionally stir the mixture to make sure it's not sticking to the bottom.
- While that is cooking, process the pumpkin seeds in a dry food processor to a fine powder. Add remaining ingredients.
- Preheat oven to 350 F and line a baking sheet with parchment paper. Transfer lentil mixture to the food processor and process until just smooth, but leaving a bit of texture.
- With a 2 tbsp cookie scoop, drop balls onto prepared baking sheet and bake 30-35 minutes, until the outsides are firm.