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.
- 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
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.