This recipe is incredibly easy to make and versatile. You can choose to make ‘meatballs’ or to make patties and use as a burger. Lentils are a staple in my kitchen; they’re delicious and can be used in so many ways.
Here’s a few reasons why I love lentils so much:
high in fiber and complex carbohydrates (helps to stabilize blood sugar)low in fat and calories (great for achieving and maintaining a healthy weight and improving cholesterol)gluten-free for those of you with allergies or sensitivitieshigh in protein
Lentils come in two ways: canned or dried. You can make the lentils yourself (soak dry lentils overnight, drain and then cook on the stovetop) or use a canned version (just be sure to rinse before using them).
Whether you choose to make ‘meatballs’ or patties, these can also be frozen – one more reason why I love them! Batch cooking and freezing is one of my tricks for always having healthy foods on hand and cutting down time on meal prep! This comes in super handy for those who work late, have busy lifestyles, or if you have a chronic illness that prevents you from spending a lot of time in the kitchen.
Here’s the recipe:
Sweet Potato Lentil “Meatballs”
2 cups cooked lentils
1.5 cups cooked, mashed sweet potato
3 tsp nutritional yeast *this can be found at most health food stores, see note below*
3 tsp chickpea flour *see note below*
1 tsp garlic
¼ cup diced onion
¼ cup diced red/orange/yellow pepper
3 tbsp ground flax seed
1 tbsp of your favorite seasoning blend (I use a no-salt garlic blend)
1 tsp olive oil
1. Either in a blender/food processor, or by hand thoroughly combine the lentils, sweet potato, nutritional yeast, chickpea flour, garlic, onion, pepper, ground flax and seasoning
2. Pre-heat the oven to 350F
3. Lightly coat a baking dish with oil, and then using your hands, take the blended ingredients and form the ‘meatballs’ or patties, placing them in the baking dish
4. Bake for approximately 20-30 minutes depending on the thickness
5. Finish by lightly searing the ‘meatballs’ or patties in a frying pan
If you plan to freeze these, omit step 5. After baking, allow to cool and then place in a freezer safe bag. When re-heating from frozen, allow to thaw and then continue to step 5 until heated throughout.
*Nutritional Yeast – it has a bit of a cheesy, nutty flavor and is a source of B-Vitamins.
*Chickpea flour – this absorbs quite well, if you find your mixture is too thin, slowly add more chickpea flour to thicken it. Alternatively, you can use other flours, but you may need to adjust the amount (likely by using more flour, rather than less) until the lentil-sweet potato mixture is an appropriate consistency for shaping into balls or patties.
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