More Lentil Balls

Every time I get lost in my kitchen, I cast out in the darkness for a helping hand and who do I find?  My good friend Beluga.  Beluga Lentil, that is, and he never ceases to amaze me with his solutions to my ponderings, as in today's :'what can an anti-candida, gluten-free vegan eat?

Answer: More lentils.  In ball form, they look less like lentils, which is good, because i'm starting to see them even with my eyes closed this week.  These, however, could be falafel with a suntan, and I didn't think once about the fact that I was eating lentils.  Again.

Simple Double-Lentil Balls

I was out of lemons, but I think a litle lemon juice in here would have been fantastic. For non-ACD eaters, add a splash each of apple cider vinegar and braggs for some kick.

1 cup beluga lentils

1 cup red lentils

1/2 cup amaranth

1 leek or onion, chopped

1 turnip, grated

1 tsp pepper

1 tsp salt

1/2 tsp turmeric

2 tbsp fresh chopped rosemary

6 cloves garlic, chopped

2 tbsp sesame oil

1-4 cup pumpkin seeds

Add 3 cups of water to the lentils and amaranth in a saucepan.  Bring to a boil, cover, and cook until the water is absorbed and the red lentils have broken down (add more water if necessary).  Stir vigorously and cook until the mix is very thick and sticky. 

stir in the rest of the ingredients, reserving the oil and pumpkin seeds.  Mix together into a thick dough.  Roll about 2 tbsp of dough into a ball, brush with oil, and stick 2 pumpkin seeds into the top.  Place on a parchment-lined or grased baking sheet and repeat until you used it all. Bake for about 30 minutes, until browned and crispy on the inside.  

Serve with Lemon Zatar Yogurt Dressing or Luscious Tahini Whip for a protein-ilicious vegan main dish.  Or, toss with rice noodles and tomato sauce and you have spaghetti and meatballs!