More Lentil Balls

>> Sunday, April 12

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!


JennK/CinnamonQuill May 13, 2009 at 1:49 AM  

Ooo these sound very good!

kristenly July 29, 2009 at 12:49 AM  

these look delicious. what exactly is a beluga lentil?

the twins October 2, 2009 at 12:31 AM  

those look really good. i love falafel, so i'm sure i'd like them with lentils too =)

Debra October 3, 2009 at 7:56 PM  

The lentil balls look great.

Erin October 20, 2009 at 8:23 PM  

Kristenly-a beluga lentil is a little dark version of the lentil (dark green to almost black) that retains its shape and texture like a bean when cooked-unlike red lentils, which will mush if you aren't super careful! I think they are also called 'French lentils' in some places,and in Switzerland and Germany, they do import them from France usually, so that would make sense. :)

Diana on the move... December 11, 2009 at 11:56 PM  

could i substite the lentils for some other variety? beluga not available here.

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