Lentil balls with zesty lemon rice (Vegan)

With grains, greens, and something protein-dense all in one place, every bite offers a mixture of flavors & textures.

That is definitely true for this recipe for lentil balls with zesty rice. This colorful bowl is made with toothsome lentil balls, fresh salad, and lemony rice that’s dotted with parsley.

Maybe best of all, while there are three components to this dish - lentil balls, rice, and a salad - none of it takes terribly long to make. So you’ll be eating in just 30 minutes.

In this post:

This recipe is from Vegan Yack Attack On The Go, the cookbook by Jackie Sobon of Vegan Yack Attack.

(If you missed my review of her first book, be sure to check it out. I shared a recipe for smoky corn chowder that is ridiculously good.)

Vegan Yack Attack On the Go is a beautiful hardcover cookbook that features portable, quick and easy recipes.

It's the perfect on-the-go recipe guide, whether you're feeling those lazy summer vibes and don't want to waste precious hours in the kitchen, or you're rushing off to appointments and don't have time for anything laborious.

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

First, break down the following in a food processor:

• Lentils
• Walnuts
• Dried mushrooms
• Tomato paste
• Parsley

Then add bread crumbs (gluten-free, if necessary) to the mix.

Next, form the lentil mixture into balls and bake in the oven or air fryer. (Directions for both options are in the recipe box below.)

Serve the lentil balls with bright & lemony rice that's dotted with parsley.

(You may be wondering why my rice has a pinkish hue. That's because I used pink rice. It's my favorite quick-cooking rice when I don't have the time for brown basmati rice.)

Finally, finish the bowls with a simple salad of lettuce, tomatoes, onion, and a squeeze of lemon.

(Although the bowl doesn't need a sauce, a drizzling of vegan tahini dressing wouldn't go amiss.)

To air fry the lentil balls, put them in an even layer inside the basket. No parchment paper is required.

(If you're making the full recipe, you'll need to cook them in two batches.)

Air fry at 380 degrees for 10 minutes. Then carefully turn each one over. Continue air frying for another 5 to 6 minutes.

📖 Recipe

Lentil balls with zesty rice (air fryer or oven baked)

Author: Jackie Sobon

5 from 1 vote

Sometimes bean balls are served with a sauce, but I love this lighter version with zesty rice and salad. The lemon brightens the dish from what is usually a rich recipe. Going light makes this dish versatile, and something that can be enjoyed in warmer months!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Course: Main Course

Cuisine: American, Vegan

Keyword: air fryer, bowl, gluten free

Ingredients

For the lentil balls

• ▢ 2 cans (30-ounces total) lentils black or brown, drained and rinsed
• ▢ 1 cup walnut halves
• ▢ 3 tablespoons chopped dried mushrooms
• ▢ 1½ tablespoons tomato paste
• ▢ 3 tablespoons fresh parsley
• ▢ ¾ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ cup bread crumbs gluten-free if necessary

For the zesty rice

• ▢ 2 ⅔ cups water
• ▢ 1 ⅓ cups basmati rice uncooked
• ▢ 2 tablespoons lemon juice
• ▢ 1½ tablespoons minced fresh parsley
• ▢ 2 teaspoons lemon zest
• ▢ ⅛ teaspoon salt or to taste

For the assembly

• ▢ 2 cups chopped lettuce
• ▢ 1 cup halved cherry tomatoes
• ▢ ¼ cup slivered red onion
• ▢ 4 lemon wedges

Instructions

To make the lentil balls

• ▢
  Preheat the oven to 375ºF, and line a baking sheet with parchment paper or a silicone baking mat.
• ▢
  Place the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper into a food processor equipped with an S-blade. Pulse the mixture until it is broken down into smaller pieces, but is not yet a paste. Fold the bread crumbs into the lentil mixture until combined.

  Form twenty 2-tablespoon-sized lentil balls with your hands, and place them on the baking sheet. Bake for 10 minutes, then flip them over, baking for an additional 10 minutes. Cool on a rack for 7 to 10 minutes before removing them. (For air fryer directions, see notes.)

To make the zesty rice

• ▢
  In a pot, bring the water and rice to a boil over medium heat. Cover with a lid, and adjust the heat to medium-low. Simmer for 20 minutes, or until the rice is tender.
• ▢
  Stir the lemon juice, parsley, lemon zest, and salt into the rice until evenly combined. Taste and add more salt, if preferred.

To assemble

• ▢
  Combine lettuce, tomatoes, and red onions in a bowl, then divide it between 4 plates or containers. Then divide the rice and lentil balls between each plate. Garnish with a lemon wedge and serve.

Notes

Tip: The lentil balls can be made in bulk in advance, then frozen for later use!

Air fryer instructions from Cadry: If you’d prefer to make the balls in the air fryer instead of the oven, here’s how to do it. Put the balls in an even layer inside the air fryer basket. No parchment paper is required. If you’re making the full recipe, you’ll need to cook them in two batches. Air fry at 380 degrees for 10 minutes. Then carefully turn each one over. Continue air frying for another 5 to 6 minutes. Remove from the air fryer and serve with zesty rice and salad.

Reprinted with permission from Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.
Text © 2018 Jackie Sobon.

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Nutrition

Calories: 659kcal | Carbohydrates: 101g | Protein: 23g | Fat: 20g | Saturated Fat: 2g | Sodium: 583mg | Potassium: 1061mg | Fiber: 15g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 33.8mg | Calcium: 93mg | Iron: 6.5mg

Thanks to Jackie & Quarto Publishing Group for allowing me to share today's recipe.

I received a complimentary copy of Vegan Yack Attack On The Go for review. The thoughts & opinions are my own.