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

Lentil balls with salad and lemony rice in bowl.

5 from 1 vote

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

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Vegan

Keyword: air fryer, bowl, gluten free

Servings: people

Calories: 659kcal

Author: Jackie Sobon

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.

Nutrition