Lentil Meatballs

• These protein-rich balls are full of flavour and spice!
• Make them using your favourite herbs and spices to get different taste results.
• Taste wonderful served in tortillas, pasta sauce or eaten as a snack with dips.
• You can eat them or freeze them for later.
• Vegan & gluten-free.

Organic Green Lentils 1kg (Sussex Wholefoods)

1 cup Green Lentils

Organic Millet Grain 1kg (Sussex Wholefoods)

0.5 cup Millet Grain

Rolled Porridge Oats 1kg (Sussex Wholefoods)

0.5 cup Oats

Organic Whole Wheat Breadcrumbs 1kg (Sussex Wholefoods)

0.5 cup Breadcrumbs

Soya Sauce, Organic 150ml (Clearspring)

2tbsp Soy Sauce

Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)

2tbsp Olive Oil

Organic Smoked Paprika 100g (Sussex Wholefoods)

0.5tsp Smoked Paprika

Organic Marjoram Leaves 25g (Sussex Wholefoods)

1tsp Marjoram

Organic Garlic Powder 100g (Sussex Wholefoods)

0.5tsp Garlic Powder

Sea Salt Fine 1kg (Sussex Wholefoods)

0.5tsp Salt

Other Ingredients

• 2 cups mushrooms weigh
• 1 medium-sized onion
• fresh parsley

Method

1. Cook lentils and millet until soft. Rinse well.
2. Chop your parsley, onions and mushrooms.
3. Place a medium-sized frying pan on medium heat, add 1tbsp olive oil and cook mushrooms and onions until soft and translucent.
4. Blend oats until you get a flour-like texture.
5. Place mushrooms and lentils in a blender or food processor and blend until combined (the mix will be sticky and wet).
6. Place all ingredients in a big mixing bowl and mix well.
7. Preheat your oven to 180C.
8. Wet your hands and form walnut-sized balls. Place them on a baking tray layered with baking paper. Gently brush with little oil and place in the oven for 20 minutes. Turn your balls and bake for further 10 minutes.