Step-by-Step Instructions
Step 1: Cook the Lentils
Start by rinsing the lentils under cold water to remove any debris. In a medium pot, combine the lentils with either water or vegetable broth for added flavor. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 to 25 minutes or until the lentils are tender. Drain any excess liquid and allow the lentils to cool slightly before proceeding to the next step.
Step 2: Prepare the Lentil Mixture
In a large mixing bowl, use a fork or potato masher to partially mash the cooked lentils. Be sure to leave some whole for texture. This will give the lentil balls a satisfying bite. Add the finely chopped onion, minced garlic, grated carrot, dried thyme, smoked paprika, ground black pepper, breadcrumbs, and the prepared flax egg. Mix all the ingredients thoroughly until they are well combined. The flax egg will help bind the mixture together, ensuring your lentil balls hold their shape during cooking.
Step 3: Shape the Lentil Balls
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Using approximately 2 tablespoons of the lentil mixture for each ball, shape the mixture into small balls. Arrange them on the prepared baking sheet, leaving a little space between each ball to allow for even cooking.
Step 4: Bake to Perfection
Place the baking sheet in the preheated oven and bake the lentil balls for about 25 to 30 minutes, or until they are firm to the touch and have developed a crispy exterior. Baking the lentil balls gives them a wonderful texture that’s both crunchy on the outside and tender on the inside.
Step 5: Serve and Enjoy
Once baked, remove the lentil balls from the oven and let them cool slightly before serving. You can enjoy these lentil balls in a variety of ways. Serve them as an appetizer with your favorite dipping sauce, such as marinara or a tangy vegan aioli. For a more substantial meal, pair them with a fresh salad or tuck them into a wrap with vegetables and hummus. Garnish with freshly chopped parsley for a burst of flavor and color that brightens the dish.
Conclusion:
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