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5 from 1 vote

Lentil Balls with Zesty Rice

Gluten-free, vegan, soy-free, oil-free, and sugar-free Lentil Balls with Zesty Rice reprinted with permission from Jackie Sobon of Vegan Yack Attack.
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 246kcal
Author: Kristen Wood


Lentil Balls

  • 2 cans black or brown lentils, drained and rinsed 30 ounces, or 850 g
  • 1 cup walnut halves 100 g
  • 3 tablespoons chopped dried mushrooms 5 g
  • tablespoons tomato paste 25 g
  • 3 tablespoons fresh parsley 5 g
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup gluten-free bread crumbs 80 g

Zesty Rice

  • 2 2/3 cups water 635 ml
  • 1 1/3 cups uncooked basmati rice 255 g
  • 2 tablespoons lemon juice 30 ml
  • tablespoons minced fresh parsley 5 g
  • 2 teaspoons lemon zest 4 g
  • 1/8 teaspoon salt or to taste


  • 2 cups chopped lettuce 100 g
  • 1 cup halved cherry tomatoes 130 g
  • ¼ cup slivered red onion 35 g
  • 4 lemon wedges


Lentil Balls

  • Preheat the oven to 375ºF (190ºC, or gas mark 5), 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 (30 g) 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.

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.


  • 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.


Tip: The lentil balls can be made in bulk in advance, then frozen for later use! 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!


Serving: 1serving | Calories: 246kcal | Carbohydrates: 16g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 3g | Sodium: 567mg | Potassium: 244mg | Fiber: 3g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 1mg