Vegan Yack Attack
LENTIL BALLS WITH ZESTY RICE
SF OF GF
Serves: 4
For the lentil balls:
• 2 x 425g tins black or brown lentils, drained and rinsed
• 100g (1 cup) walnut halves
• 5g (3 tbsp) dried mushrooms, chopped
• 25g (1½tbsp) tomato paste
• 5g (3 tbsp) fresh parsley
•¾tsp salt
•½tsp black pepper
• 80g (½cup) gluten-free bread crumbs
For the zesty rice:
• 635ml (2⅔ cups) water
• 255g (1⅓ cups) uncooked basmati rice
• 30ml (2 tbsp) lemon juice
• 5g (1½tbsp) fresh parsley, minced
• 4g (2 tsp) lemon zest
• ⅛ tsp salt, to taste
For the assembly:
• 100g (2 cups) chopped lettuce
• 130g (1 cup) halved cherry tomatoes
• 35g (¼cup) red onion, thinly sliced
• 4 lemon wedges, to serve
To make the lentil balls:
1 Preheat the oven to 190°C/375°F/Gas 5, and line a baking sheet with parchment paper or a silicone baking mat.
2 Place the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt and pepper into a food processor equipped with an S-blade. Pulse the mixture until it is broken down into smaller pieces, but is not yet a paste.