Being in the kitchen makes me happy, especially when I’m experimenting with different recipes, recreating dishes into healthy or more figure friendly options. Lentils are a friend of mine, except that time I ate them everyday then couldn’t look at them for a while. I make a big batch at the beginning of the week, and keep a container on hand for a quick meal like this soup or atop a bed of fresh arugula and shaved beets, as I have done with these meatballs or should I say meatless balls. I love the earthy after note the dried bay leaves give the lentils, which still have a nice bite to them before pureed with nutritional yeast instead of cheese. Don’t question it unless you try it, it may not look like it, but it does have the same bold flavor of cheese. Lentils are both hearty, yet light and these meatless balls are just that. Inspired by this recipe and an urge to cook on a cloudy day, I reinterpreted the recipe with ingredients I had on hand and other healthy alternatives. Drizzled with this vegan, and guiltless pesto, it’s a vegetarian version of a classic dish well worth the try. 
Lentil “Meat”balls
Ingredients {Makes about 18}
1 cup – Green Lentils {rinsed, if using pre-cooked use 2 cups}
2 cups – Water
2 to 3 – Dried Bay Leaves
2 large – Eggs {lightly beaten}
3/4 cup – Cottage Cheese
1/4 cup – Nutritional Yeast
1/2 teaspoon – Ground Turmeric
2 tablespoons – Flat Leaf Parsley {chopped}
2 tablespoons – Fresh Basil leaves {chopped}
2/3 cup – Rolled Oats {I used gluten-free}
Sea Salt & Fresh Ground Pepper, to taste
Recipe {Adapted from Sprouted Kitchen}
Bring the lentils, water and bay leaves into a pot, and gently bring to a roaring boil, then reduce heat to a simmer. Continue to cook, uncovered, until lentils are tender, then drain and set aside to cool {about 25 minutes, continue to add additional water if it evaporates before the lentils are cooked}.
In a food processor, pulse the lentils until they become a chunky puree {you might need to do this in two batches, depending on the size of yours}. In a large mixing bowl, combine the pureed lentils, eggs, coconut oil, cottage cheese, nutritional yeast, turmeric, parsley, basil, seasoning with salt and pepper. Stir in the oats, and allow to rest for a bit. Pre-heat the over to 400 degrees, and line a baking sheet with parchment or grease with olive oil.
The mixture is ready when a 1 inch ball holds together, then arrange them onto the prepared baking sheet fairly close to each other. Drizzle some olive oil on the tops, and bake until tops are golden brown, flipping halfway through {about 15 to 20 minutes}. Cool slightly. Leftover lentil balls can be frozen in an airtight container.
Vegan Pesto
Ingredients
1/4 cup – Raw Unsalted Almonds
Grated zest and juice of 1 Lemon
Sea Salt & Fresh Ground Pepper, to taste
1 cup – Fresh Basil leaves {packed}
1/4 cup – Extra Virgin Coconut Oil {melted}
2 tablespoons – Nutritional Yeast
2 tablespoons – Water
Recipe {Adapted from Sprouted Kitchen}
In a food processor, blend the almonds, lemon, salt, and pepper until smooth, then add the basil, coconut oil, and nutritional yeast, blending until smooth. Add the water, and additional coconut oil for a thinner consistency. Refrigerate leftover pesto in an airtight container.
