Incredible! This lentil recipe is better than meat! Protein rich delicious lentils recipe [Vegan]

beef or pork

🥗Healthier: chicken

💰Cheaper: vegetable broth

Chicken is leaner, and vegetable broth provides a vegetarian option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more economical.

Soak lentils and chickpeas in room temperature water for 8 hours.

Rinse soaked lentils with water.

Place lentils into a food processor.

Rinse uncooked and soaked chickpeas with water and add to the food processor.

Blend lentils and chickpeas until mostly smooth.

Chop 1 onion.

Add chopped onion to a lightly oiled frying pan.

Add 1 chopped garlic clove and mix well.

Grate 1 carrot and mix well with the onion and garlic.

Cook on medium heat for 5 minutes.

Season with black pepper to taste and a pinch of salt.

Add 1 tbsp psyllium husk as a binder.

Add 1 tsp ground cumin and 1/2 tsp Korean chilli flakes.

Chop fresh parsley or cilantro and add to the lentil mixture.

Mix well and refrigerate for 15-30 minutes to help bind the mixture.

Drizzle or spray a baking dish with oil.

Roll the lentil mixture into balls, each weighing about 25-30g | 1oz.

Drizzle or spray the lentil balls with oil and bake in the preheated oven at 425F | 220C for 15 minutes.

To make the sauce, lightly oil a skillet and add 1 chopped bell pepper and 1 chopped garlic clove.

Mix well and cook on medium heat for about 3 minutes.

Add 14oz | 400g | 2 cups tomato passata and 1 tbsp liquid sweetener.

Add 1 tsp paprika and a pinch of salt, then mix well and simmer for about 10 minutes.

Transfer baked lentil balls into the sauce and sprinkle with chopped parsley or cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary