Lentil balls

Quinoa chickpea balls

150g chickpeas

150g cooked quinoa (was kind of wet

Ground pepper (about 10 turns)

Green goddess spice (maybe 1/2 tsp)

Smoked paprika (maybe 1/8 tsp)

Mix together with hands so chickpeas mash somewhat. Form into balls

Put avocado oil on baking sheet and place balls on sheet. Air fry on 375 for 15-20m. 

Made 2026-03-07, inspired by https://jamilghar.com/quinoa-balls/#recipe

Lentil loaf muffin cups

1 cup (200g) dried brown lentils, rinsed and cooked (2c water, simmer 15m)

½ cup (60g) old-fashioned oats, pulverized if desired (or bread crumbs)

1 onion, finely diced (not cooked)

1 tsp salt

1 tablespoon soy sauce

1 tbsp ketchup 

2 tbsp flax seed

1 teaspoon dried thyme or bay spice

2 tablespoons olive oil

Mix together and press into muffin tins. Bake for maybe 20m at 350. Store covered in glass pyrex. 

Other and older stuff

Lentil balls for Thanksgiving 2021
1 cup dried brown lentils, picked over and rinsed
1 bay leaf
Just under 2 cups water
8 ounces cremini mushrooms (or white mushrooms), sliced
1 cup carrots
½ cup old-fashioned oats, pulverized if desired
1 teaspoon dried thyme
2 tablespoons olive oil
1 medium white onion, chopped
2 cloves, minced
1 tsp salt
1 tablespoon tamari soy sauce (optional)
2 eggs or 2 tbsp flax seed


In saucepan combine lentils, water, mushrooms, carrots and cook for 15m until water is absorbed
Stir in oats, raw onion, thyme, salt, garlic, soy sauce. Pulse a bit in blender if desired.
Mix in flax eggs and let set for 5m
Roll into quarter diameter balls and bake on cookie sheet for 35m at 400 degrees.




From https://cookieandkate.com/lentil-and-mushroom-meatballs/#tasty-recipes-23398-jump-target with some modifications. I doubled the batch.




Brown lentil "meat"balls



1 medium onion finely diced
200 g dried brown lentils ~1 cup
1 tsp old bay spice
1/4 tsp red pepper flakes
2 tbsp ketchup
Salt
Black pepper

Instructions

Sautee onion, cook lentils until soft
Mix all ingredients together in bowl; mash with hands into balls the diameter of a quarter.
Cook at 350 degrees for 20 minutes on ungreased glass dish (do not pour olive oil over)


Red lentil Indian koftas
1 medium carrot finely diced or grated
200 g dried red lentils ~1 cup
1 tsp garam masala
1 small red chilli finely chopped
2 tbsp fresh coriander cilantro, chopped
Salt
Black pepper
4 tbsp oil for frying

Instructions

Add the diced / grated carrot to a saucepan with the red lentils, and add plenty of water. Bring to a boil, and cook for about 5 minutes, until the lentils are about half cooked (they should be soft enough to eat, but still with a bit of bite, and still holding their shape).
Drain the carrot and lentil mixture, and transfer it to a food processor. Blitz until a paste is formed. Transfer the mixture to a large bowl, and add the remaining ingredients (except the oil). Mix well.
Heat the oil in a large frying pan, and add dollops of the lentil mixture (don't worry about shape). Don't overcrowd the pan - you may need to do a couple of batches. Cook the koftas for a few minutes, until the underside is golden brown and crispy, then gently turn each kofta over, and repeat. Continue to turn until they are golden brown on all sides.
Serve with curry sauce and more fresh coriander.


Inspired by: http://www.amuse-your-bouche.com/carrot-red-lentil-koftas/