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Penne with Red Sauce + Baked Lentil Balls
Prep Time45minutes
Cook Time30minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 375˚F. Add the cooked lentils to the base of a food processor fitted with the S blade and process for about one minute, until a chunky paste forms. Add the herbs and 1/2 cup of the flour; process just until combined. Scrape the lentil mixture into a mixing bowl and stir in the onion, garlic, and zucchini. Cover bowl with plastic and refrigerate for about 30 minutes, just until the oven is preheated.
  2. Once the oven is preheated, line a small baking sheet with a silicone mat or parchment paper. Remove the lentil mixture from the refrigerator and test for firmness using your finger. If the mixture feels too soft/sticky, stir in the additional flour until the mixture feels firm/just barely sticks (start with 1/4 cup). Using a 1 1/2 tablespoon scoop, drop the lentil balls onto the prepared baking sheet. Roll into round balls, if desired, then brush with oil. Bake at 375˚F for 24-28 minutes.
  3. While the lentil balls are baking, cook your pasta (I prefer mine cooked al dente) and heat your red sauce. When the lentil balls finish baking, toss the three together and transfer to a large serving dish. Top with fresh basil, nutritional yeast, and hemp seeds. Season as necessary and serve.
Notes

Makes 36 lentil balls

Votes: 0
Rating: 0
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Penne with Red Sauce + Baked Lentil Balls
Prep Time45minutes
Cook Time30minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 375˚F. Add the cooked lentils to the base of a food processor fitted with the S blade and process for about one minute, until a chunky paste forms. Add the herbs and 1/2 cup of the flour; process just until combined. Scrape the lentil mixture into a mixing bowl and stir in the onion, garlic, and zucchini. Cover bowl with plastic and refrigerate for about 30 minutes, just until the oven is preheated.
  2. Once the oven is preheated, line a small baking sheet with a silicone mat or parchment paper. Remove the lentil mixture from the refrigerator and test for firmness using your finger. If the mixture feels too soft/sticky, stir in the additional flour until the mixture feels firm/just barely sticks (start with 1/4 cup). Using a 1 1/2 tablespoon scoop, drop the lentil balls onto the prepared baking sheet. Roll into round balls, if desired, then brush with oil. Bake at 375˚F for 24-28 minutes.
  3. While the lentil balls are baking, cook your pasta (I prefer mine cooked al dente) and heat your red sauce. When the lentil balls finish baking, toss the three together and transfer to a large serving dish. Top with fresh basil, nutritional yeast, and hemp seeds. Season as necessary and serve.
Notes

Makes 36 lentil balls

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