Lentil no-meatballs

By Sari Huhtala

Packed with plant-based protein, this meatless Monday meal idea that is sure to satisfy both the palate and the appetite. Delicious heated or cold, lentil no-meatballs make a good snack on the run, or an easy lunch addition. Lentils are rich in anti-inflammatories, fibre, folate, iron, potassium, magnesium, and other minerals. They’re easy to digest and are amazing prebiotics, providing a perfect backdrop for a healthy gut.

Lentil no-meatballs

• 1 cup dry green or brown lentils
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped
• Handful parsley, finely chopped, optional
• 3-4 cloves garlic, minced
• ½ cup ground oats
• 1 tsp ground cumin, ½ tsp coriander
• 1 tsp salt, pepper to taste

Bring about 2.5 cups of water, or homemade mineral-dense vegetable broth, to a boil. Add the dry lentils and cook until lentils are tender, about 20 minutes. Drain any excess water. Pour lentils into a bowl and lightly mash with a potato masher to break them up. Place celery, garlic, onion, parsley and carrot into a food processor and process, or very finely chop the veggies. Stir veggies into the lentils, along with seasoning, and mix well. Stir in ground oats. If needed, add more oats. Roll into 1-inch balls, and slightly flatten. Place on a parchment paper-covered cookie sheet and bake at 350 degrees F for about 25 minutes or until lightly browned. Store in refrigerator in a covered container for up to 5 days, or freeze, then thaw and heat. Use in Buddha bowls, spaghetti sauces, or any where you would add meatballs, or just munch on them plain for a quick snack or lunch.

Green dipping sauce

Here’s a simple sauce to dip lentil no-meatballs in or drizzle over your next Buddha bowl.

• ¼ cup lime juice, fresh squeezed or bottled organic lime juice
• 3-4 cloves garlic, minced
• Large handful of cilantro, chopped
• About 2 tbsp maple syrup, or to taste
• 1 tsp coriander
• ½ an avocado
• ¼ tsp salt, or to taste

Place all ingredients in a blender and process till smooth. If it’s too thick, add a touch of water. Store in fridge in a sealed jar for up to 5 days.

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007.  She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshop, and My Farmacy workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 plus years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca