Keep your brain and energy firing with these deliciously simple lentil balls.
Lentils are a source of soluble and insoluble fibre, which is great for gut health and a sustained, slow release of energy.
They are also a source of folate, a nutrient required in DNA repair and synthesis of mood and memory-boosting neurotransmitters, such as serotonin and acetylcholine.
Don’t be put off by the long cook time! The recipe is straightforward and doesn’t require much preparation, however the balls are best having been sat in a fridge for a bit, followed by cook time in the oven. Our suggestion is to prep a batch ahead. Then you will have a tasty and nourishing snack ready to warm and enjoy as you need.
If you don’t have besan (chickpea) flour, swap out with what you have on hand. While we haven’t tried it with alternative flours, buckwheat, almond, or oat flour could work.
- 1tbsp - coconut oil
- 1/2 - onion, diced
- 1 - medium sweet potato, grated
- 1 - carrot, grated
- 1tsp - garlic powder
- 1tsp - dried oregano
- 1tbsp - balsamic vinegar
- 1tbsp - passata
- 2 - 400g tin of lentils, drained and rinsed
- 1 cup - besan (chickpea) flour
- 1/2cup - fresh coriander leaves, finely chopped
- In a large frying pan melt the coconut oil over medium heat. Add the onion, carrot, sweet potato, garlic powder, and oregano and gently cook the vegetables down for about 5-6 minutes until they are tender and still holding their consistency and colour.
- Add the balsamic vinegar, passata, and lentils to the frying pan. Cook down for a further 3 minutes or so until the liquid has evaporated a little, and the flavour is drawn out.
- Remove the pan from the heat and transfer the mixture to a large bowl. Add half the besan flour and all the coriander to the mix. Combine well, using your hands or a large metal spoon.
- Prepare a baking tray lined with baking paper. Using your hands, form tennis-ball-sized portions of the lentil mixture and dust them with besan flour before placing them on the baking tray. Pop them in the fridge for an hour to set.
- Pre-heat preheat your oven to 180 degrees Celcius.
- Spray or lightly drizzle the balls with a little olive or coconut oil. Pop them in the oven for 30-40 minutes until they are crisp and holding their shape on the outside.
- They should keep for a good 5 days and are best eaten reheated or at room temperature.
For a snack, enjoy with plain Greek yoghurt or hummus. For a larger meal, add to a salad, Buddha bowl, or platter of veggies and dips.