Healthy recipes
This recipe combines cereals, legumes and seeds: this way you get the greatest possible amount of plant-based protein.
I have been a legume lover for a long time, so much so that I could say it has been like this for as long as I can remember. It would be difficult for it to be any other way being part of my family from León, a place where, I can assure you, legumes are great protagonists of the diet, always being a good time to sit down in front of a plate of beans, chickpeas or lentils.
-
cooked lentils
2 cups -
EVOO
2 tablespoons -
sweet onion
1 -
Carrots
2 -
Medium sized mushrooms
5 or 6 -
garlic cloves
3 -
Whole oat flakes
1 cup -
Ground flax seeds
½ cup -
Gluten-free breadcrumbs
2 tablespoons -
Tomato paste or concentrated pulp
2 tablespoons -
Salt and black pepper
to taste
Lentils are a good source of fiber and protein. In addition, they are an excellent resource in vegetarian and vegan cuisine, because lentils make vegetarian dishes tastier and satisfying, without the need for meat. In addition, they are easy to make, do not involve excessive expense and can be adapted to a wide range of kitchens and styles.
Today’s lentil meatballs are exactly the type of dish that can satisfy any palate even if your option is not vegan or vegetarian; some will even repeat.
Furthermore, these combinations of cereals, legumes and seeds They allow us to obtain the greatest amount of protein possible from plant origin . Dishes like these also allow us to reduce the intake of protein of animal origin, if it is being consumed in excess, and are susceptible to being included in vegetarian or gluten-free diets.
We rinse the cooked lentils well, drain and set aside. Peel and chop the garlic and onion very finely. Peel the carrots and grate. Heat the oil in a frying pan and cook the vegetables until golden brown and set aside.
Lentils are the base of this meatless recipe
Catalina Prieto
In the bowl of the food processor, place the oats, ground flax, breadcrumbs, cooked and well-drained lentils, sautéed vegetables, tomato pulp, salt and black pepper to taste. Blend for a few seconds allowing it to have some texture and not too crushed.
With wet hands we form small balls. If we are going to cook them in a pan, we place a few drops of oil on it and brown the balls by moving the pan so that they brown evenly. To cook in the oven, we will place them on a baking tray lined with greaseproof paper and with a few drops of oil to prevent them from sticking. We bake until golden.
We can accompany these meatballs with cucumber and tomato salad with yogurt sauce (vegetable or dairy and lemon). Another option is to make a tomato sauce with olive oil and fresh basil and stew the already cooked meatballs in the sauce to give it even more flavor. We can also serve them on skewers, on zucchini noodles or on a wheat tortilla or pita bread with fresh vegetables.
One last tip to make them even tastier is to add a couple of tablespoons of nutritional yeast as an extra ingredient, or Parmesan cheese if we are not vegan. You will love them!
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