Italian
Lentil Balls
by Chef in Camicia · 306K subscribers on YouTube
Easy, quick and super tasty, these lentil balls are a perfect vegan dish. Paired with a homemade vegan mayonnaise, they are crispy on the outside and soft on the inside.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- easy
Ingredients
16 items- 150 gLenticchie seccheDry lentils
- 2 pcsCarrotsCarrots
- 1 pcsCeleryCelery stalk
- 1/2 pcsOnionOnion
- 1 pcsGarlicGarlic clove
- 1 tbspTomato PasteTomato paste
- PaprikaPaprika (to taste)
- TurmericTurmeric (to taste)
- 5 pcsBasilBasil leaves
- FlourAll-purpose flour (to taste)
- BreadcrumbsBreadcrumbs (to taste)
- SaltSalt (to taste)
- OilOil (for frying and for the vegan mayonnaise)
- Soy MilkSoy milk (for the mayonnaise)
- MustardMustard (for the mayonnaise)
- VinegarVinegar (for the mayonnaise)
Method
- Soak the dry lentils in water for at least 2 hours, then drain.
- In a food processor, combine the basil, garlic, onion, celery, carrots, tomato paste, turmeric, paprika, and a pinch of salt. Blend until smooth.
- Transfer the mixture to a bowl, add breadcrumbs and flour, and mix well.
- Shape the mixture into small balls (slightly flattened) using your hands.
- Place the lentil balls on a tray and refrigerate for 30 minutes.
- Heat a drizzle of oil in a pan and fry the lentil balls until golden brown on all sides.
- Meanwhile, prepare the vegan mayonnaise: In a bowl, combine soy milk, mustard, and vinegar. Whisk while slowly adding oil until emulsified. Season with salt.
- Serve the lentil balls warm with the vegan mayonnaise.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
