Lentil Walnut Balls
Looking for the perfect protein-filled, tasty snack? Eat these vegan bites plain or as a side dish to any meal. They’re even a great addition to your favorite salad for a plant-based main course option.
Ingredients
- 1⁄2 cup uncooked lentils
- 1 cup walnuts halves finely chopped
- 2 tsp coconut oil
- 2 cups finely chopped cremini mushrooms
- 3 large cloves of garlic minced
- 1 cup kale finely chopped and remove stems
- 1⁄2 tsp dried oregano
- 1 tbsp lemon juice
- 2 tbsp ground flax
- 3 tbsp water
- 1/3 cup ground almonds
- 1⁄2 tsp Himalayan sea salt to taste
- freshly ground black pepper to taste
Instructions
- Add lentils into a medium pot along with 21⁄4 cups water.
- Bring to a boil and then reduce heat to medium.
- Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out.
- Once the lentils are tender to the fork, remove from heat and mash with a potato masher into acoarse paste with some lentil pieces still intact.
- Set aside.
- Heat oven to 350°F.
- In a very large skillet, add the oil along with the finely chopped mushrooms and garlic.
- Season with salt.
- Sauté over medium-high heat for about 7–9 minutes, until most of the water cooks off.
- Add kale, walnuts, herbs, and lemon juice.
- Stir until combined and continue cooking for another few minutes until the kale is wilted.
- Remove from heat and stir in the mashed lentils when ready.
