Follow my blog with Bloglovin

Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Veggie Lentil Balls


Veggie Lentil Balls

Emma Bates

These are great to make up and keep in the fridge for snacks and they’re also the perfect substitute for meatballs in a tomato sauce or a curry. They’re full of plant proteins and are a really delicious addition to your meal.


- 1 cup puy lentils, 3 cups water 

- 1/2 cup quinoa, 1 cup water 

- 4 tbsp olive oil 

- 1 egg

- 1 chilli 

- 1 handful coriander, finely chopped 

- 2 gloves of garlic

- salt + pepper (season to taste)


MAKES: 16-18 balls dependent on generosity

What to do:

1. In two separate pans bring the lentils and quinoa to boil until all the water has been absorbed. 

2. Whilst they’re boiling chop up the chilli and coriander and crush the garlic. 

3. In a blender (can use handheld) blend 3/4 of the lentils and quinoa with the chilli, coriander, garlic, egg, olive oil, salt and pepper until they become more paste like but not fully blended. 

4. Add in the other lentils and stir to combine it all completely. 

5. Take a pinch of the mixture and start forming the mixture into evenly sized balls, see photo below to gage relevant size. If you felt like it you could also make this mixture into burgers. 

6. Line a baking tray with parchment paper and put them into a pre-heated oven (180 degrees) until they start to harden on the outside, turn them over so they’re evenly crisp. They should be in there for a total of around 25 minutes, to prevent them from going dry. 

7. Add to any sauce or curry as you wish or enjoy them on their own! 

Let me know if you try them out!