Lentil Bites – A Healthy Snack Idea

by Gavan on August 26, 2013

As the healthy cheffy guy I’m always looking for snack ideas for myself and the missus. Things I can keep in the fridge as a grab and go. This is one of our latest go-to’s. I actually made these a couple of weeks back and gave one to my little boy who, at first bite, proceeded to do a bite and drop all over the floor. Not one to give up I shoved or (because his mother’s reading this) gently eased it back in his gob for another go. Surprisingly he went for it….on the fifth attempt. Either way same result and the point is that he now likes them. So if my 14 month old likes these bad boys you guys will devour them. Tuck in!

RECIPE:
Serves roughly 15 – 20 balls

2 cups lentils – dry
2 tbsp ground cumin
1 tbsp ginger – grated
2 cloves garlic – minced
1 small onion – finely chopped
1/4 cup fresh parsley – chopped
2 eggs
1 lemon zested & juiced
2 tbsp olive oil

DIRECTIONS:

Preheat oven 400°F.

Cook the lentils per the instructions but add the cumin and a good pinch of salt to the water. By doing this you’ll be getting some additional flavor into the lentils as they cook. Trust me, you’ll notice the difference.

While the lentils are cooking, saute the onions in olive oil on medium/low heat for 3 minutes until they start to soften. You don’t want any color, just soft onions. Add the garlic and ginger and saute for another couple of minutes. Remove from heat and set aside.

Once lentils are cooked, drain and and let cool slightly. In a large mixing bowl add lentils, onion/garlic/ginger mixture, parsley, 1 egg, lemon zest & juice, pinch S&P.
With clean hands mix thoroughly. You want to squash the lentil mix a little while combining so the mixture comes together.

On a parchment or Silpat lined oven tray, spoon out individual portions forming them into ball shapes. Pop in oven for 20 minutes to crisp up.

Simple as.

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{ 4 comments… read them below or add one }

Christianne August 26, 2013 at 3:23 pm

Mmmm major yum and nourishment! I just cooked a pound of cumin scented lentils- but this will be my next recipe. Could you tell me what are the greens you have featured as edible garnish. I have had them before but cannot remember if they are lentil sprouts or something else.
Thank you!

Gavan August 27, 2013 at 12:48 pm

Hey Christianne, Micro arugula. I just used them as a garnish here but they’re dynamite in salads.
Thanks for checking in.

Terry September 3, 2013 at 2:43 am

These are GREAT! Easy to make, full of great flavor. Only change I made was I used flax seed eggs instead of eggs, they held together well.

Gavan January 14, 2014 at 1:09 pm

Thanks Terry. I’ve never tried flax seed eggs. I must look into where I can get them.
Hope you’re well.
Gavan

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