LENTILS, FOUR WAYS

More than just soup fodder

What-balls? Time to get #plantbased with this seriously tasty meat-free meal. Packed with added protein from satiating

walnuts, these are perfect post legs-day workout INGREDIENTS 75g cooked lentils

• 75g cremini mushrooms • 40g walnuts • 2 tbsp ground flaxseed • 6 tbsp water • 1 tbsp coconut oil • ½ onion, chopped • 2 garlic cloves, chopped • 2 tsp rice vinegar • 1 tbsp chopped fresh sage • 1 tbsp chopped fresh thyme • 1 tbsp chopped fresh parsley • 1 tsp dried oregano • salt and pepper • 45g rolled oats • 2½ tbsp nutritional yeast

METHOD

1| Right, let’s get started. First, pop the lentils, mushrooms and walnuts in a blender and pulse until slightly lumpy. Mix the flaxseed with the water in a bowl. 2| Now heat the coconut oil in a pan over a medium heat. Add the onion and sauté for 5 to 7 mins. Chuck in the garlic and cook for 30 secs, then stir through the rice vinegar and herbs, and let cook for another min.

3| Add the lentil mixture, season, and give it all a good stir. Finally, mix in the oats, yeast and flax mixture. Turn off the heat, chuck it in a bowl and let it sit until it’s cool enough to handle. Preheat the oven to 190°C. 4| golf Roll balls into if you balls need (think a size reference – you know, like meatballs) and place in a greased tin. Bake in the oven for 30 to 35 mins until golden-brown. 5| Store in the fridge or freezer for an easy weekday lunch, or serve with spaghetti squash and a simple tomato sauce to elevate it to dinner status.