These little lentils are fantastic and are packed full of the good stuff. They have a kind of 'meatier' texture than the red lentils and so are great for a different consistency. Here are a few tried and tested recipes that are very tasty and you won't miss the meat from these.
Served here with pasta, pesto, cherry tomatoes and fresh basil.
This recipe makes around 17 meatballs which, if you can't eat all at once, will freeze well.
100gs green lentils
35gs cashew nuts
oil for baking
1/2 large onion (finely chopped)
3 garlic cloves (minced)
zest of 1 lemon
handful of fresh parsley chopped
1/2 teaspoon thyme
1/2 teaspoon smoked paprika
1/2 teaspoon of salt
1/2 teaspoon of chill flakes or chilli powder
black pepper to taste
2 cups of breadcrumbs
6 tablespoons of flour (I used gluten free here but use whatever you have, you may have to use a bit more/less depending)
1. Rinse your lentils, put in a pot and cover with water, bring to boil then simmer for around 25 mins. Drain and cool.
2. Whilst that's happening, fry your onion and garlic for around 5 mins.
3. Blitz your cashew nuts and mushrooms in food processor and then put into a large bowl.
4. Add your lemon zest, garlic, onion, herbs and seasoning, egg, breadcrumbs and mix up.
5. Once your lentils have cooled, add them into the mixture as well and shape into little balls. You may need to add a bit more flour and breadcrumbs until they stick together.
6. Pop in the fridge for a few hours on the freezer for 1/2 hour if don't have the time.
7. Put a bit of oil in a baking tray and put oven on at 180 degrees.
8. Once hot put your meatballs on the tray and bake for around 30 mins, turning halfway through.