Lentil Pan Balls With Quinoa, Fennel And Dijon Mustard
In our latest book The Nutrient Hunter we have a recipe for meatballs without meat that we received from our friend Alena who is a chef at Rosendahl’s garden. These lentil balls are magically good, but unfortunately some errors have crept into the recipe.
Some of you have pointed out that we missed out on how to prepare the carrots and that they don’t hold together when rolled. So today we are posting the corrected version! The carrots should be grated and the batter should be mixed. After having prepared the recipe, we can also inform you that it does make a large batch so if you don’t intend on saving the leftovers in the freezer or for lunches then you could easily just half the recipe.
They are super nummy and super nutritious. They count for 11 circles in the compass! And one more thing … If you want to serve these pan balls with a simple tomato sauce, here is a great recipe that comes together on the fly: 1 diced red onion and 1 crushed garlic clove sauteed in a pan with a bit of olive oil. Add 1 can of crushed tomatoes, 1 handful of fresh basil (or 2 tablespoons frozen), 1 handful of fresh parsley (or 2 tablespoons frozen), 1 tablespoon olive oil, salt and freshly ground black pepper. Simmer everything for a few minutes and dinner is ready. The lentil balls can also be served with sides such as cooked sorghum, whole buckwheat or oats groats.Print
Lentil Pan Balls (meatballs without the meat)
- Servings : Huge amount
1 ¾ cup beluga lentils
1 ½ cup of red quinoa
1 yellow onion
3 garlic cloves
2 tablespoons canola oil + a little to fry
2 tablespoons fennel seeds
¾ cup of sunflower seeds
1 teaspoon chili powder
1 ¼ cups of sun-dried tomatoes
3 tablespoons white wine vinegar
1 tablespoons dijon mustard
2 tablespoons of potato starch
1 tablespoon finely chopped parsley
2 tablespoons buckwheat flour
Boil the lentils in lightly salted water until they are al dente. Cook the quinoa according to the package plus a pinch of salt. Roast the fennel seeds in a pan until fragrant and grind them in a mortar once they have cooled.
Finely dice the onions and crush the garlic then saute with a bit of oil over low heat until softened and translucent. Add the ground fennel seeds and chilli powder. Wash and grate the carrots.
Pour the sunflower seeds into a food processor and mix them into a coarse ground texture. Add the rest of the ingredients and pulse until everything comes together. Taste the mixture and season with salt and pepper accordingly.
Roll into balls and fry with a bit of canola oil in a pan over low-medium heat.
Roasting the sunflower seeds in a pan or the oven with boost the flavor an extra notch.