I was not a big fan of lentils until we traveled last summer to Sri Lanka. I learned some yummy ways to use them in the kitchen. Lentils are an inexpensive and low-fat source of protein, fiber, vitamins, and minerals. For this recipe I use red lentils because they become extremely soft when cooked.
Prep time
25 minutes
Cooking time
15 minutes
Portion
5
Shelf life
2 days (in refrigerator)
Supplies
Cooking pan
Oven
Ingredients
350g red split lentils
½ cup of buckwheat flour
1tbsp of nutritional yeast
1 pinch of salt
1 tbsp of turmeric
2tbsp of coconut oil for frying
Optional
Chili flakes
Method
Cook the lentils in a big pan with water. Once the lentils are very soft, drain the water and transfer the lentils into a bowl. Smash the lentils till they become creamy. Add the rest of the ingredients and mix well.
Form little balls and roll them in some buckwheat flour to avoid them stick on the pan. I suggest not to make too big balls otherwise they will become too soft inside. Fry the lentil balls in coconut oil from all sides. Once they are all fried transfer them into the oven (fan) and let them bake a little longer.
Meanwhile, you have time to prepare some pasta with tomato sauce or a salad to accompany the lentil balls. If you have a surplus you can easily freeze the balls and use them on a salad after a busy day.
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