lentil balls with couscous salad
lentils are tasty, healthy and super versatile. They are a great meat substitute as they contain lots of protein, iron and B vitamins. Besides, in comparison with meat, lentils are filled with fibers, contain no salt and no saturated fats. Another great advantage is that they also have a lower environmental impact.
In this recipe I combined lentils with garlic, onion, cumin, smoked paprika powder, tomato paste and whole wheat flour into little cute balls. Besides the fact that they are very delicious, the meal looks very festive as well!
These lentil balls are a perfect match with an easy couscous salad with fresh spinach, fried red bell pepper, coriander, squeezed lemon and a good quality olive oil. This salad is low carb and very nutritious.
We enjoyed this vegan salad even more as I served it in a large bowl and we used no plates at all. Put some dollops of hummus on the salad and attack!
- lentils, 400 grams canned, rinsed and drained (naturally, you can use dried lentils as well)
- 3 cloves of garlic, minced
- 1 white onion, diced
- 2 teaspoons cumin powder (or crush cumin seeds using a pestle and mortar)
- 1 teaspoon smoked paprika powder
- tomato paste, canned, 70 grams
- 20 grams whole wheat spelt flour, or use oatmeal using a food processor
- 150 grams whole wheat couscous
- 1 red bell pepper, chopped
- 2 hands full of fresh spinach, washed and drained, tear the leaves in parts
- 1 handful fresh coriander, chopped
- ½ lemon squeezed
- dash of olive oil
- Add the lentils in a food processor, together with the onions, tomato paste, cumin, smoked paprika powder, garlic and the flour. Turn on the machine and let the machine do his job until all ingredients are well mixed together into a dough. Form 20 smooth and firm balls with your hands and place them om a large plate, don’t place them on each other but spread them. Let the lentil balls rest for about half an hour in the fridge so they become slightly firmer.
- Prepare the couscous.
- Fry the red bell pepper in a skillet with a dash of olive oil. When ready, add the pepper in a large bowl.
- Remove the lentil balls from the refrigerator and fry them in the same skillet with a dash of olive oil over medium heat until browned. The lentil balls remain relatively soft. Be careful while turning them frequently.
- Add the coriander, lemon juice, spinach leaves, a dash of olive oil and the couscous to the bowl and mix all ingredients.
- Place the lentil balls on the couscous salad and add some hummus on top of it. We really enjoyed this meal!
- Vary with veggies for your salad or use rice or quinoa instead of couscous.