Red lentil balls with nuts and pesto
Do you eat vegetarian or vegan? Buying ready-made meat substitutes doesn't always feel right. Make your own meat substitutes! These protein-rich red lentil balls with pesto are a great substitute for meat and fit in a salad, with your vegan 'avg' or in pasta. Also delicious as a protein-rich snack, together with a tasty sauce or, for example, hummus.Side dishMeat substitute12 balls50 minutes preparation
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This is how you make it
- Cook the red lentils in plenty of water over low heat for 20 minutes. Drain in a sieve, until the very last drop of moisture is removed.
- Preheat the oven to 170 ° C.
- Chop the onion, garlic and flat-leaf parsley.
- Heat the olive oil in a small frying pan over medium heat and stir fry the onion and garlic for about 3 minutes until translucent and slightly golden brown.
- Put the peanuts and walnuts briefly in a food processor (a few seconds is probably enough), until the nuts are roughly chopped.
- Put the cooked red lentils in a bowl, together with the onion-garlic mixture, pesto or harissa and parsley. Mix with a fork until firm. Add salt and pepper to taste.
- Sprinkle the psyllium over the mixture and stir it through quickly and evenly.
- If the dough is too firm (psyllium absorbs a lot of moisture), add 1 or 2 tablespoons of warm water.
- Spread baking paper on a baking tray. Using your hands, turn balls of the mixture the size of a small ping pong ball. Divide over the baking tray and put in the oven.
- Bake in about 20 minutes until golden brown. Turn them over after 15 minutes.
