MAIN DISH: VEGETARIAN
Lentil Balls with Lemon Pesto
Contributed by Lauren Ostrowski
Data Scientist, Chu Lab
Servings: 4-6
Ingredients
Lentil balls:
2 cups cooked black lentils (~1 cup dry lentils)
2 eggs, lightly beaten
3/4 cup ricotta
1 large garlic clove, minced
1/4 cup freshly grated parmesan cheese
1/2 teaspoon fennel seed, crushed
2 tablespoons finely chopped parsley
hefty pinch of dried or fresh thyme
1 teaspoon each salt and pepper
2/3 cups breadcrumbs (preferably panko)
Lemon pesto:
2 garlic cloves, peeled
1/2 cup pine nuts (can substitute walnuts)
Zest and juice of 2 lemons
1 teaspoon sea salt
2 cups packed basil leaves
1/2 cup extra virgin olive oil
4 tablespoons grated parmesan cheese
2-4 tablespoons water, to thin sauce
Method
1. Cook lentils according to the directions on the package. When your lentils are finished cooking,
drain them and set aside to cool (this can take a while, so you might want to throw them in the
fridge).
2. Once your lentils have cooled, measure out 2 cups and put them in a food processor. Pulverize
the lentils into a mush and then put them in a large mixing bowl. Add the beaten eggs, ricotta,
parmesan, garlic, fennel seed, parsley, thyme, salt and pepper and stir to mix well. Stir in the
breadcrumbs and let the mix sit for 20 minutes.
3. After 20 minutes or so, check the lentil mix by rolling a round ball between your palms. It
should hold together fairly well. If it seems wet, stir in another tablespoon or two of
breadcrumbs until the ball stays together. Preheat the oven to 400 degrees. Line a baking sheet
with parchment paper.
4. Roll the mix in to "meatball sized" balls and line them up on the baking sheet. Brush the lentil
balls with olive oil.
5. Bake on the middle rack for 15-20 minutes until the tops are golden brown, turning once
halfway through baking time.
6. While the lentil balls are in the oven, make the lemon pesto: Put the garlic, pine nuts, lemon
zest, lemon juice and salt in a food processor or blender and run until smooth. Add the basil
leaves and olive oil until you get a smooth, sauce-like consistency. Add small amounts of water
to thin as desired. Stir in the parmesan and set aside.
7. When the lentils are done baking, cover them in pesto and enjoy! They can also be served on top
of spaghetti or angel hair pasta.
The pesto will stay fresh covered
in the fridge for about a week.
This is a great, filling recipe for
the vegetarians out there!
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