Lentil Balls with a Pistachio Crust
30—40 Min
These deliciously soft lentil balls with a pistachio crust and a fresh yogurt dip evoke dreams of Arabian Nights. The interesting combination of ingredients in our Veggy Hot + Spicy mix, including chili, paprika, coriander, Ceylon cinnamon and hemp protein, guarantees a hot and spicy flavor.
Ingredients 4 Portions
- 200 gBrown lentils
- 150 gSmoked tofu
- 3 tbsp.Tomato puree
- 1 Lemon
- 2 tbsp.Linseed, crushed
- 1 Garlic clove
- 80 mlWater
- 200 gFlour
- 200 mlAlmond milk
- 40 gPistachios, Chopped
- 1 tsp.Sea Salt, Coarse
- 1 tsp.Pepper Black, Whole
- 2 tbsp.Veggy Hot+Spicy Seasoning Mix
For the yogurt dip
- 250 gYogurt
- 1 tbsp.Olive oil
- 1 tbsp.Apple vinegar
- 4 tbsp.Fresh dill, chopped
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 1
Cook the lentils according to the instructions on the packaging and allow to cool. Finely blend the lentils with the tofu, tomato puree, lemon juice, Veggy Hot & Spicy, linseed, garlic and water. Season the mixture with sea salt and ground pepper.
- 2
Preheat the oven to 180°C (356°F).
- 3
Mix the flour with the sea salt, ground pepper and almond milk until it forms a smooth paste. Place the chopped pistachios in a bowl.
- 4
Shape the lentil mixture into small balls by hand, using 1 tbsp. for each ball. Repeat the process with the remaining mixture. Roll the balls in the flour mixture first and then in the pistachios.
- 5
Place on a baking tray lined with baking parchment and bake for 25 minutes at 180°C (356°F) using the conventional oven setting. Meanwhile, mix all the ingredients for the yogurt dip.
- 6
Serve the balls warm with the dip and enjoy.
