Lentil Balls with Zesty Rice

 Transform humble lentils into delightfully crispy, herb-infused balls paired with fragrant citrus rice in this vegetarian comfort dish that's both nutritious and satisfying. These protein-packed lentil balls offer a wonderful alternative to traditional meatballs, while the bright, zesty rice creates the perfect foundation for a memorable meal.

Ingredients

For the Lentil Balls:

• 2 cups cooked brown lentils, drained well
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 cup breadcrumbs
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil for frying

For the Zesty Rice:

• 2 cups basmati rice
• 4 cups vegetable broth
• Zest of 2 lemons
• Juice of 1 lemon
• 2 tablespoons butter or olive oil
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

Prepare the Lentil Balls:

1. In a food processor, pulse the cooked lentils until roughly mashed but not completely smooth. You want to maintain some texture.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and cook for another minute. Let cool slightly.
3. In a large bowl, combine the processed lentils, sautéed onion and garlic, breadcrumbs, eggs, parsley, thyme, cumin, and smoked paprika. Season generously with salt and pepper.
4. Mix thoroughly with your hands until well combined. Cover and refrigerate for at least 30 minutes to help the mixture firm up.
5. Form the mixture into golf ball-sized balls, about 2 tablespoons each.

For the Zesty Rice:

1. Rinse the basmati rice until the water runs clear.
2. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender.
3. Once cooked, fluff the rice with a fork and stir in the lemon zest, lemon juice, butter or olive oil, mint, and cilantro. Season with salt to taste.

Cook the Lentil Balls:

1. Heat remaining olive oil in a large skillet over medium heat.
2. Cook the lentil balls in batches, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes per batch.

To Serve:

Spoon the zesty rice onto plates and top with several lentil balls. Garnish with additional fresh herbs if desired. Serve immediately while the lentil balls are still crispy and the rice is warm.

Recipe Notes:

• Make ahead: The lentil mixture can be prepared up to 24 hours in advance and stored in the refrigerator.
• For extra crispiness, you can bake the lentil balls in a 400°F (200°C) oven for 20-25 minutes instead of frying.
• Leftover lentil balls can be stored in an airtight container in the refrigerator for up to 3 days.
• These lentil balls also freeze well for up to 3 months.

Nutritional Information (per serving):

• Serves: 6
• Calories: 425
• Protein: 15g
• Carbohydrates: 65g
• Fiber: 8g
• Fat: 12g

This satisfying vegetarian main dish brings together the earthy flavors of lentils with bright citrus and herbs. The contrast between the crispy lentil balls and the fragrant rice creates a memorable dining experience that will please both vegetarians and meat-eaters alike.