Name: Spicy Baked Lentil Balls
Ingredients: Green or Brown Lentils (1 cup, dried): The heart of our recipe, lentils provide a hearty, earthy base and are packed with protein and fiber. Green or brown lentils hold their shape well when cooked, making them ideal for this recipe.; Vegetable Broth (2 cups): Used to cook the lentils, vegetable broth adds depth of flavor compared to water. Opt for low-sodium broth to control the salt content.; Onion (1 medium, finely chopped): Forms the aromatic foundation of the lentil balls, adding sweetness and savory notes. Yellow or white onions work best.; Garlic (2-3 cloves, minced): Essential for flavor, garlic provides a pungent and savory element that complements the spices and lentils.; Red Bell Pepper (1/2 cup, finely diced): Adds sweetness, color, and a subtle crunch to the lentil balls. Feel free to use other colors of bell pepper as well.; Jalapeño Pepper (1, finely minced – optional, adjust to taste): This is where the “spicy” comes in! Jalapeño adds a wonderful kick of heat. Remove seeds and membranes for milder spice, or leave some in for extra fire. For less heat, you can substitute with a milder pepper or omit it entirely.; Panko Breadcrumbs (1 cup): Provides a light and crispy texture to the lentil balls. Panko breadcrumbs are larger and flakier than regular breadcrumbs, resulting in a superior crispy crust.; Regular Breadcrumbs (1/2 cup): Used in combination with panko, regular breadcrumbs help bind the lentil mixture together and add a softer interior texture.; Nutritional Yeast (2 tablespoons): Adds a cheesy, savory flavor to the lentil balls, enhancing their umami notes. It’s a fantastic ingredient for vegetarian and vegan cooking.; Ground Cumin (1 teaspoon): Warm and earthy spice that complements lentils beautifully and adds depth to the flavor profile.; Smoked Paprika (1 teaspoon): Adds a smoky, slightly sweet flavor and a vibrant red color. Regular paprika can be substituted if smoked paprika is unavailable, but smoked paprika truly elevates the taste.; Dried Oregano (1 teaspoon): Provides a slightly peppery and aromatic herb flavor that rounds out the spice blend.; Salt (to taste): Essential for seasoning and enhancing all the flavors. Start with a teaspoon and adjust to your preference.; Black Pepper (to taste): Adds a subtle bite and depth to the overall flavor. Freshly ground black pepper is recommended for the best taste.; Olive Oil (2 tablespoons): Used for sautéing the vegetables and adding richness to the lentil mixture.; Fresh Parsley or Cilantro (2 tablespoons, chopped – optional, for garnish): Adds a fresh, herbaceous touch and a pop of color when sprinkled on top of the baked lentil balls.

Ingredients

Here’s what you’ll need to create these flavorful vegetarian lentil balls. Each ingredient plays a crucial role in building the taste and texture of this recipe.

Green or Brown Lentils (1 cup, dried): The heart of our recipe, lentils provide a hearty, earthy base and are packed with protein and fiber. Green or brown lentils hold their shape well when cooked, making them ideal for this recipe.
Vegetable Broth (2 cups): Used to cook the lentils, vegetable broth adds depth of flavor compared to water. Opt for low-sodium broth to control the salt content.
Onion (1 medium, finely chopped): Forms the aromatic foundation of the lentil balls, adding sweetness and savory notes. Yellow or white onions work best.
Garlic (2-3 cloves, minced): Essential for flavor, garlic provides a pungent and savory element that complements the spices and lentils.
Red Bell Pepper (1/2 cup, finely diced): Adds sweetness, color, and a subtle crunch to the lentil balls. Feel free to use other colors of bell pepper as well.
Jalapeño Pepper (1, finely minced – optional, adjust to taste): This is where the “spicy” comes in! Jalapeño adds a wonderful kick of heat. Remove seeds and membranes for milder spice, or leave some in for extra fire. For less heat, you can substitute with a milder pepper or omit it entirely.
Panko Breadcrumbs (1 cup): Provides a light and crispy texture to the lentil balls. Panko breadcrumbs are larger and flakier than regular breadcrumbs, resulting in a superior crispy crust.
Regular Breadcrumbs (1/2 cup): Used in combination with panko, regular breadcrumbs help bind the lentil mixture together and add a softer interior texture.
Nutritional Yeast (2 tablespoons): Adds a cheesy, savory flavor to the lentil balls, enhancing their umami notes. It’s a fantastic ingredient for vegetarian and vegan cooking.
Ground Cumin (1 teaspoon): Warm and earthy spice that complements lentils beautifully and adds depth to the flavor profile.
Smoked Paprika (1 teaspoon): Adds a smoky, slightly sweet flavor and a vibrant red color. Regular paprika can be substituted if smoked paprika is unavailable, but smoked paprika truly elevates the taste.
Dried Oregano (1 teaspoon): Provides a slightly peppery and aromatic herb flavor that rounds out the spice blend.
Salt (to taste): Essential for seasoning and enhancing all the flavors. Start with a teaspoon and adjust to your preference.
Black Pepper (to taste): Adds a subtle bite and depth to the overall flavor. Freshly ground black pepper is recommended for the best taste.
Olive Oil (2 tablespoons): Used for sautéing the vegetables and adding richness to the lentil mixture.
Fresh Parsley or Cilantro (2 tablespoons, chopped – optional, for garnish): Adds a fresh, herbaceous touch and a pop of color when sprinkled on top of the baked lentil balls.

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Instructions

Follow these step-by-step instructions to create perfectly spiced and baked lentil balls.

Cook the Lentils: Rinse the lentils thoroughly under cold water in a fine-mesh sieve. In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside to cool slightly.
Sauté the Vegetables: While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic, diced red bell pepper, and minced jalapeño (if using). Cook for another 5-7 minutes, or until the vegetables are tender-crisp and fragrant.
Combine Ingredients: In a large bowl, combine the cooked lentils, sautéed vegetables, panko breadcrumbs, regular breadcrumbs, nutritional yeast, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix everything together thoroughly with a wooden spoon or your hands until well combined.
Adjust Consistency (If Needed): If the mixture seems too wet, add a little more panko breadcrumbs, one tablespoon at a time, until it reaches a consistency that can be easily formed into balls. If it’s too dry, add a tablespoon of water or vegetable broth at a time until it comes together. The mixture should be moist enough to hold its shape but not sticky.
Form the Lentil Balls: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Using your hands or a cookie scoop, form the lentil mixture into balls about 1.5-2 inches in diameter. Place the lentil balls onto the prepared baking sheet, leaving some space between each ball.
Bake the Lentil Balls: Bake in the preheated oven for 20-25 minutes, or until the lentil balls are golden brown and slightly crispy on the outside. Flip the lentil balls halfway through baking to ensure even browning.
Rest and Serve: Once baked, remove the lentil balls from the oven and let them rest for a few minutes before serving. This allows them to firm up slightly. Garnish with fresh parsley or cilantro if desired. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 220
Protein: 10g