Buckwheat & Lentil Balls

I've been making these lentil balls in varying ways for around a year now and they're always a hit! It makes a big batch that often feeds our family of 4 two or even three times. Nutritionally they are loaded with plant-based protein from lentils & buckwheat so can easily replace a meat-based meal, at a fraction of the cost.

High protein & dietary fibre

Combining lentils with buckwheat provides all 9 essential amino acids (and some of the non-essentials too!) and both soluble and insoluble fibre. Unlike mince (ground beef), the fibre in these balls can have a positive effect on high cholesterol, the slow-burning carbohydrates can help stabilise blood sugar and iron in the lentils can support energy levels. There is lots to love about these easy, affordable little nutrition powerhouses!

Enjoy this recipe? Please post your comments below!

Prep Time15 minsCook Time20 minsCategory, , , ,

Ingredients:

 1 cup dry (uncooked) red lentils
 1 cup whole buckwheat groats
 4 spring onions, finely chopped
 2 garlic cloves, crushed
 ½ tsp Vegeta/herbamare or dry vegetable stock
 1 tbsp Sweet paprika
 2 tsp smoked paprika
 1 tbsp organic Dijon mustard
 2 tbsp organic Wholegrain mustard
 Extra-virgin olive or or ghee for cooking

Instructions:

1

Thoroughly rinse lentils and buckwheat before putting in a pot with 5 cups of water on high. Bring to boil, then reduce heat and cook until lentils have softened.

2

While the lentils & buckwheat are cooking, prepare the garlic, spring onions, spices and mustards in a large mixing bowl.

3

Strain the buckwheat and lentils and run under cold water. Pour into a blender or NutriBullet style zoosher and pulse. You may need to add a little water to enable blending, but only add a tbsp at a time. You may also need to do this step in two batches depending upon your device. In my NutriBullet Pro I use the large cup and do two batches with 2 tbsp of water in each.

4

Once zooshed (does not need to be perfectly smooth!) add to the mixing bowl and combine well. Set aside for 5 minutes to allow the flavours to absorb.

5

In a large fry pan, heat a tbsp of ghee (vegetarian) or extra-virgin olive oil (vegan) over medium temperature. Then using a melon baller or your hands, roll the mixture into bite size pieces on the pan. Using the melon baller is much faster and cleaner. Tip; if you periodically dip the baller into water the mixture will not stick.

6

Cook until the balls start to brown, turning every couple of minutes to cover all sides. Serve over a salad; the one pictured here is spinach, snow peas, celery, avocado, cucumber, purple cabbage and a squeeze of lemon juice. Yum!

Notes
7

The versatile mixture can be squashed into patties for veggie burgers or dropped into a minestrone/bolognese as a 'meatball' alternative. But served over a big salad as pictured is hands-down my favourite, especially for lunch. 

 

Ingredients

 1 cup dry (uncooked) red lentils
 1 cup whole buckwheat groats
 4 spring onions, finely chopped
 2 garlic cloves, crushed
 ½ tsp Vegeta/herbamare or dry vegetable stock
 1 tbsp Sweet paprika
 2 tsp smoked paprika
 1 tbsp organic Dijon mustard
 2 tbsp organic Wholegrain mustard
 Extra-virgin olive or or ghee for cooking

Directions

1

Thoroughly rinse lentils and buckwheat before putting in a pot with 5 cups of water on high. Bring to boil, then reduce heat and cook until lentils have softened.

2

While the lentils & buckwheat are cooking, prepare the garlic, spring onions, spices and mustards in a large mixing bowl.

3

Strain the buckwheat and lentils and run under cold water. Pour into a blender or NutriBullet style zoosher and pulse. You may need to add a little water to enable blending, but only add a tbsp at a time. You may also need to do this step in two batches depending upon your device. In my NutriBullet Pro I use the large cup and do two batches with 2 tbsp of water in each.

4

Once zooshed (does not need to be perfectly smooth!) add to the mixing bowl and combine well. Set aside for 5 minutes to allow the flavours to absorb.

5

In a large fry pan, heat a tbsp of ghee (vegetarian) or extra-virgin olive oil (vegan) over medium temperature. Then using a melon baller or your hands, roll the mixture into bite size pieces on the pan. Using the melon baller is much faster and cleaner. Tip; if you periodically dip the baller into water the mixture will not stick.

6

Cook until the balls start to brown, turning every couple of minutes to cover all sides. Serve over a salad; the one pictured here is spinach, snow peas, celery, avocado, cucumber, purple cabbage and a squeeze of lemon juice. Yum!

Notes
7

The versatile mixture can be squashed into patties for veggie burgers or dropped into a minestrone/bolognese as a 'meatball' alternative. But served over a big salad as pictured is hands-down my favourite, especially for lunch. 

Buckwheat & Lentil Balls
By | 2018-03-19T13:55:53+00:00 March 19th, 2018|0 Comments

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