Meatfree Monday- Lentil and Walnut Balls

You can’t go wrong with a comforting plate of pasta and now I am cooking up an old staple and making it meatfree!  Say hello to meatless lentil and walnut balls!

lentil meatball

I am going to do my best to remember this recipe since I made it up as I went along.  It seems my best cooking is always, a little of this, matched with a tad of that.  As a child, I often watched my dad marry flavors and pair ingredients as he pulled them out of the kitchen pantry. That’s what I thought cooking was until I learned what a recipe was, so now, the best of both come together.

1 cup of lentils
1 handful of finely chopped walnuts
1/2 red onion, finely chopped
1 handful of oyster mushrooms, finely chopped
1/4 cup nutritional yeast
1/8 cup gluten free bread crumbs
Good sprinkle of salt and pepper
Olive oil for sautéing

Pre heat the oven to 400 degrees F
Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils
Meanwhile, toast the walnuts for 5-7 minutes and set aside
Sauté the onions and mushrooms until the onions are translucent
Add the nuts, lentils, onion mixture into a food processor and pulse until combined
Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed
Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray
Bake for 25-30 minutes until a slight crust forms
Serve over pasta, top with your favorite sauce! Enjoy:)

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