Lentil No-Meat Balls with Herbed Couscous & Lemon Pesto

This meal is fresh and delicious. The herbed couscous enhances and compliments the lentil balls well. It also loves pesto, so soaks up a fair bit, but the recipe makes lots! This version of a pesto dressing uses more water than oil to thin, so don't worry about adding extra. The fresh basil and lemon make it flavourful and tangy - you'll never notice the missing oil.

 

Adapted from The Sprouted Kitchen.

 

 

Pesto

bunch of basil (reserve a few leaves for the couscous)
1/4 c. pepitas (raw pumpkin seeds)
lemon, zested and juiced
garlic clove
2 tbsp. extra virgin olive oil
2 tbsp. old cheddar cheese, grated
1/4 tsp. salt
pinch pepper & chili flakes
2-5 tbsp. of water

Lentil No-Meatballs
1/2 c. fresh breadcrumbs
400g lentils
2 eggs, beaten
1/2 c. ricotta
1/4 c. old cheddar cheese, grated
1/4 tsp. dried thyme
3 tbsp. parsley, finely chopped
1/2 tsp. salt, pepper
pinch chili flakes

Herbed Couscous
1 c. couscous
4 tbsp. parsley, chopped
2 tbsp. basil, chopped
pinch dried thyme, salt and pepper

In a food processor or blender, chop up a slice of stale bread to make 1/2 cup fresh breadcrumbs. Set aside in a bowl.



To make the pesto: combine all ingredients in the blender and combine until smooth. Add additional water if needed to thin consistency. Pour into a mug or bowl and set aside.

Preheat oven to 200 C/400 F. Pulverize the lentils in the blender until smooth and creamy (don't worry about washing the blender after making the pesto). In a medium bowl, combine the eggs, ricotta, cheese and seasonings. Stir in the lentils and breadcrumbs. Refrigerate for a few minutes to firm up.

Line a baking sheet with parchment paper. Roll heaped tablespoons of the lentil mixture between your hands to form balls - you'll end up with about 24. (It doesn't really matter what size you make the meatballs, you may just need to cook them a few minutes less or longer as a result.) Arrange on a baking sheet so they aren't touching and bake for 10 minutes. Turn the over and bake a further 10 minutes.

Prepare 1 cup of couscous according to package directions. Once cooked, fold in the herbs, salt and pepper.

Serve drizzled with pesto and sprinkled with freshly grated cheese.