Lentil&Carrot Veggie Balls

These Lentil&Carrot Veggie Balls make combine humble legumes, sweet vegetables, and an aromatic touch of spices in a single dish. This delightful recipe is not only healthy but also incredibly satisfying. So, let’s gather everything we need and make them together!

I have been preparing these plant-based balls for many years, and I never get tired of them. Each time I make them, I usually bake a few extra to freeze and enjoy whenever I want. Initially, I used to blend the lentils without the carrots, but this required a larger amount of breadcrumbs to achieve the desired thick consistency. Additionally, I used to bake the vegan meatballs in the oven, but I now prefer using the air-fryer, which speeds up the cooking process without compromising the firm texture.

I use store-bought breadcrumbs, but you can also make them from scratch by blending some stale bread in a food processor. Alternatively, oats and flour work well as substitutes, while ground flaxseeds are a great gluten-free option. I like to serve these Lentil&Carrot Veggie Balls with rice or pasta, paired with marinara or tzatziki sauce. Plant-based meatballs are rich in protein and lower in fat compared to meat-based versions.Additionally, they’re environmental impact is significantly lower than that of meat.

You can store these Lentil&Carrot Veggie Balls in the fridge for up to 4 days, placed in an airtight container or plastic bag. It’s best to separate them with parchment paper to prevent sticking. Alternatively, you can freeze these plant-based balls for up to 3 months and reheat them when needed.

Ingredients for vegan legume balls

• Lentils: I use dry lentils that I cook in hot water before adding them to the food processor. It’s important, when not using canned legumes, to dry them accurately to prevent the texture from becoming too soggy. Lentils are an excellent source of vegan protein and fiber, which help digestion and regulate blood sugar levels. Additionally, this ingredient is rich in iron, magnesium, and potassium, making the dish even more nutritious.

• Carrots: this sweet vegetable is rich in beta-carotene, which is crucial for eye health, immune function and skin health. When boiled, carrots add a tender texture to the Lentil&Carrot Veggie Balls, helping to bind all the ingredients together and prevent them from falling apart.

• Sun-dried tomatoes: they provide a concentrated flavor rich in umami, enhancing the overall flavor profile. Sun-dried tomatoes are packed with vitamins C, K and B, along with iron and potassium. Their moisture and oils help bind the ingredients together, contributing to a firm yet tender texture.

• Shallot: it’s a sweeter and milder alternative to onion, adding depth to the recipe without overpowering the other ingredients. Shallots contain antioxidants that help reduce the risk of chronic diseases. Additionally, they are a source of vitamin C, B6 and folate.

• Breadcrumbs: this ingredient serves as a binder, holding the mixture of legumes and veggies together. Breadcrumbs absorb moisture, preventing the Lentil&Carrot Veggie Balls from becoming too loose during cooking. Usually, I add a few tablespoons, little by little, so that the consistency doesn’t become too dense and thick.

Find the complete recipe with measurements below.

How to prepare the lentil&carrot balls

Cut the carrots and boil them until soft. In the meantime cook the lentils, if you don’t use canned lentils. In a blender, put the boiled carrots, lentils, olive oil, salt, pepper, cumin, shallot, parsley and sun-dried tomatoes. Blend and transfer the mixture to a bowl, to which you add the breadcrumbs one spoon at a time.

Form the balls and place them on a lined baking pan with a drizzle of olive oil on top. Bake at 190°C for about 20-30 minutes.

My tips for firm and tender veggie balls

• You can substitute breadcrumbs with ground oats or chickpea flour.

• Fell free to add nuts, seeds or grated cheese for extra texture and flavor.

• You can rub your hands with a bit of oil to make the process of shaping the balls easier.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Lentil&Carrot Veggie Balls

Course: Main, AppetizersCuisine: vegan, vegetarian

Servings

15

servings

Prep time

20

minutes

Cooking time

30

minutes

Ingredients

• Carrots 1 cup

• Lentils (cooked) 230gr

• Breadcrumbs

• Sun-dried tomatoes 5

• Cumin 1/2tsp

• Parsley 1/4 cup

• Salt

• Pepper

• Shallot 1

• Olive oil 1tbsp

Directions

• Cut the carrots and boil them until soft. In the meantime cook the lentils, if you don’t use canned lentils.
• In a blender, put the boiled carrots, lentils, olive oil, salt, pepper, cumin, shallot, parsley and sun-dried tomatoes. Blend and transfer the mixture to a bowl, to which you add the breadcrumbs one spoon at a time.
• Form the balls and place them on a lined baking pan with a drizzle of olive oil on top. Bake at 190°C for about 20-30 minutes.

Notes

• You can substitute breadcrumbs with ground oats or chickpea flour.
• Fell free to add nuts, seeds or grated cheese for extra texture and flavor.
• You can rub your hands with a bit of oil to make the process of shaping the balls easier.