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5 from 2 votes

Asian Lentil Balls

Course Appetizer, Main Course
Cuisine Chinese
Keyword lentil, meatballs
Prep Time 15 minutes
Cook Time 1 hour
Servings 18 balls
Author Planted and Picked

Ingredients

Lentils

  • ¾ cup dried brown lentils
  • cups water or vegetable broth
  • 1 tbsp coconut oil

Lentil Balls

  • cooked lentils
  • cup breadcrumbs (can be gluten free)
  • 2 tbsp arrowroot starch
  • 2 tbsp sliced scallions, white and light green parts only
  • 2 tbsp coconut amino's or tamari
  • 1 tbsp garlic chili paste
  • 1 tbsp toasted seseme oil
  • 1 tsp minced ginger
  • 1 tsp minced garlic (about 1 large clove)
  • ¼ cup fresh cilantro

Instructions

  • Rinse and drain the lentils in a colander.
  • Place lentils, water and coconut oil in a medium sized pot and bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes. The liquid should be absorbed and the lentils soft.
  • While the lentils are cooking, you can measure out and prepare the rest of the ingredients.
  • Preheat oven to 375°F.
  • Place cooked lentils and the remaining ingredients in a food processor. Pulse 4 or 5 times to combine the ingredients. You will want to ensure that there is still some texture to the mixture. If you over-mix the ingredients, the mixture will become pasty.
  • Roll 2 tbsp of the mixture into a ball and place on parchment-lined cookie tray. Continue to roll the rest of the lentil balls. We tyipcally get about 18 balls.
  • You can brush a little avocado oil over the lentil balls before placing them into the oven, but it is not necessary. It does help them to brown a little more.
  • Place in the oven and cook for 20 minutes. Turn over halfway through.
  • Alternatively, you can cook these lentil balls in a frying pan in some avocado or coconut oil over medium heat for about 10 minutes, turning occasionally.