Imported from the web

4-Ingredient Lentil Balls

Name: 4-Ingredient Lentil Balls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: European
Ingredients: 260 g cooked brown lentils; 30 g quick oats; 1 tbsp buckwheat flour; salt (To taste); spices (Optional; the author likes steak spices); 2 tbsp soy sauce or tamari (For cooking the meatballs); 1 tbsp neutral oil (For cooking the meatballs); 1 tbsp maple syrup (For deglazing the meatballs); 2 shallots (Peeled and chopped); 2 tbsp fresh ginger (Peeled and minced); 1 tbsp cognac (For deglazing the sauce); turmeric powder (1 pinch); 200 mL coconut milk; 1 tbsp soy sauce or tamari (For the coconut-ginger sauce); basmati rice (To serve; amount not specified in the source)

Simple vegan lentil meatballs made with brown lentils, oats, and buckwheat flour, browned in a pan and served with a creamy coconut-ginger sauce over basmati rice.

2 servings20 minEuropean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

260 g cooked brown lentils
30 g quick oats
1 tbsp buckwheat flour
salt (To taste)
spices (Optional; the author likes steak spices)
2 tbsp soy sauce or tamari (For cooking the meatballs)
1 tbsp neutral oil (For cooking the meatballs)
1 tbsp maple syrup (For deglazing the meatballs)
2 shallots (Peeled and chopped)
2 tbsp fresh ginger (Peeled and minced)
1 tbsp cognac (For deglazing the sauce)
turmeric powder (1 pinch)
200 mL coconut milk
1 tbsp soy sauce or tamari (For the coconut-ginger sauce)
basmati rice (To serve; amount not specified in the source)

Steps

1
In a bowl, mash the cooked lentils with a potato masher.
2
Add the quick oats, buckwheat flour, and salt. Add optional spices if desired; the author likes steak spices.
3
Form about ten balls by hand.
4
Heat the neutral oil in a pan.
5
Add the lentil balls and sauté them until they are nicely browned.
6
Deglaze the pan with the soy sauce and maple syrup, then remove the meatballs from the heat.
7
Set the meatballs aside and keep the pan without washing it.
8
Peel and chop the shallots. Peel and mince the fresh ginger.
9
Add the shallots and ginger to the same pan and sauté them.
10
Deglaze with the cognac and the remaining soy sauce, then add the turmeric powder.
11
Pour in the coconut milk and bring the sauce to a boil.
12
When the sauce is creamy and the shallots are tender, remove it from the heat.
13
Serve the lentil balls drizzled with the coconut-ginger sauce over basmati rice.

Notes

The source says the spices, herbs, sauce, and side dish can be varied. It also mentions using the lentil balls in Chinese fondue or serving them with gravy sauce and roasted or mashed potatoes. The amount of basmati rice is not specified.