Lentils are such a versatile food. Did you know they are a bean? I used the think that they were another type of grain - but no! The benefit of lentils over other types of dried beans is that they cook up so much faster! In one cup of these little beans you get (nutritiondata.com):
- Only 230 calories!
- 16 grams of fiber!
- 18 grams of protein
- 37% of DRI for Iron!
Lets make some lentils, shall we?
|All the ingredients together and ready for a quick puree!|
|Ready for the oven. :-)|
|Simmer briefly in tomato sauce.|
(Adapted from Simple Vegan Cooking recipe)
- 1 cup of dried brown lentils
- 2 1/2 cups of vegetable broth
- 1 cup of whole wheat bread crumbs (I made my own by toasting a few slices of bread and sending them through the food processor until crumbly.)
- 1/2 cup of rolled oats
- 1/2 onion, chopped
- 2-3 cloves garlic, minced
- 1 handful spinach
- 1/2 teaspoon red chile powder
- 2 tablespoons Worchestershire
- 1/2 teaspoon dried basil
- Salt and Pepper to taste
1. Preheat oven to 350 degrees Fahrenheit.
2. Bring the lentils and broth to a simmer in a medium sized saucepot on the stove. Once simmering, cover and cook until broth has been absorbed by the lentils. It should take ~25 minutes.
3. Meanwhile, combine the onion, oats, breadcrumbs, spinach and spices in a food processor.
4. Add 1/2 of the prepared lentils to the other ingredients in the food processor. Puree until smooth. Pour into bowl with the rest of the lentils and mix well.
5. Form mixture into 1-inch balls and place on a baking sheet. Bake for 25 minutes or until the outsides begin to brown a little.
6. To serve, add to your tomato sauce as you simmer it before using on your pasta. Pour over whole wheat noodles and sprinkle with Parmesan cheese.