Herby Lentil “Meatballs” with Tomato Relish (Vegan + GF)

The vegan take on the classic meatball. 🧐

Let’s call it a neatball (no-meat-ball) – just in case you couldn’t crack that one. 😉

This is a super easy recipe which doesn’t take long to prepare with the help of a food processor.

Whether you’re trying out “Veganuary” or just want to eat cleaner in general, I suggest getting a food processor. Having one of these bad boys opens up a plethora of meal options; particularly along the vegetarian/vegan vibes. Above all, it makes cooking easy and fun when you can experiment with blending up a bunch (or a few) ingredients, form into a ball (or patty/burger) and bop in the oven/or fry. 🍝

These lentil neatballs are super delicious and packed with a punch of herby-ness. 🌿
You could also add spices or whichever flavourings you like to change it up! 🌶

Makes: 10-12 balls

Ingredients:

• 150g lentils (I recommend green but could use any!)
• 1 large onion
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp gluten free flour (I used quinoa but could also use buckwheat)
• 1 tsp crushed/ground thyme
• Few sprigs of fresh parsley (or 1-2 tsp ground parsley)
• 1 tsp crushes/ground rosemary
• Salt & pepper

Tomato Garlic Relish:

• 5 tbsp tomato purée
• 1-2 garlic cloves
• 2 tsp balsamic vinegar (creamy if you can find it)
• Few sprigs of fresh parsley (or 1-2 tsp ground parsley)
• 1 pinch smoked paprika
• 1 pinch cumin
• 100ml distilled water
• Salt & pepper

How to:

1. If you’re using dried lentils, soak them overnight or boil for 20 minutes so they’re soft. If you’re using the easy option of canned lentils, then do nothing at this point. 😉
2. While the lentils are boiling if this applies to you, heat olive oil in the pan and cook the onion & garlic for 10 minutes, until soft.
3. Combine the onion & garlic with the rest of the neatball ingredients in your food processor and whizzzzz until pasty.
4. Using a tablespoon, scoop out the mixture a spoonful at a time and roll into balls in your hands. Place in the oven on baking paper & cook for 35-40 mins.
5. While the neatballs are cooking, prepare the tomato relish.
   Rinse out your food processor and then blitz all the relish ingredients until smooth.
6. When the neatballs are done, serve up with the relish!

Note: I served mine with some leftover cooked veggies from the day before. You could also serve these in a wrap, with spaghetti or with rice!
The opportunity is endless. 😋

Here’s to more plant-based eating in 2020!

If you liked this post, check out my recipe for Festive Vegan Mushroom Wellington– more veggie inspiration to get more plants into your diet! Easy, creative & delicious. 

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Namaste,

Tori xoxo