Beetroot and lentil Balls

beetroot dinner lentils lunch plantbased recipes
AUTHOR Juanita
DIFFICULTY Intermediate


This recipe of beetroot and lentil balls is not only beautiful in colour from the bright beets but also so versatile. I often make double the batch so I can use them for dinner with my favorite pasta sauce, and then keep half of them in the fridge to use for lunches over the next few days. Whether it be tossing them in a salad, popping them in a veggie wrap with lashings of hummus, or just eaten on their own on the run. These little balls of goodness are so handy to have hanging around.


YIELDS 6 Serving
PREP TIME 15 mins


 2 onions finely chopped
 4 crushed garlic cloves
 2 med fresh beetroot, grated
 2 med carrots, grated
 4 scallions (spring onions) finely chopped
 2 cups sour dough bread crumbs
 3 cups cooked/canned green lentils
 1 cup vegetable stock (2 stock cubes)
 2 tsp smoked paprika
 Sea salt and cracked black pepper to taste
 2 tbsp psyllium husks
 1 cup ground almonds




To a med heat frying pan add the onions and garlic and sweat them down until soft and translucent.


Add the beetroot, carrot, and scallions, and cook until soft. Stirring often to ensure nothing sticks to the pan.


Transfer to a large bowl and add remaining ingredients, sourdough bread crumbs, psyllium husks, ground almonds, green lentils, vegetable stock, paprika, salt and pepper. Mix until well combined.

Beetroot and lentil Balls


Set the mixture aside for 10 mins to allow the vegetable stock to be absorbed.


In the meantime pre-heat the oven to 180 deg.


Roll the mixture into bite-size balls and place on an oven tray lined with greased parchment paper.


Bake for 50-60 mins until crunchy and golden.


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