Tuesday, February 25, 2014

Lentil "meat" balls

We have made several versions of lentil "meat" balls, including Dr Fuhrman's, however we prefer rice free, as well as gluten free, grain based flours.
We like this recipe but replaced the GF flour with arrowroot starch. We also added diced celery, add as many anti-inflammatory foods as possible. We baked the balls at 350 for 20-25 minutes, instead of pan frying them. We then freeze them individually and use as needed. The original recipe is from


  • 2 cups red lentils, rinsed
  • 3 cups vegetable stock
  • ½ cup finely chopped onions
  • 2 cloves garlic, finely chopped
  • 1 T. olive oil, plus more for cooking
  • 8 oz. crimini or button mushrooms, sliced (we added 1 cup of celery)
  • 1 t. dried thyme
  • 1 cup nutritional yeast
  • 1 cup finely ground flax seeds (also known as flax meal)
  • About ¼ cup gluten free flour, such as sorghum or rice flour, more if needed (instead we used arrowroot starch more like a 1/3 cup)
  • Salt and pepper to taste

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