Spicy lentil balls with yogurt dip and pomegranate
The holidays call for coziness, warmth, and of course… delicious food! These spicy lentil balls are the perfect example of how festive and healthy can go hand in hand. They're hearty, nutritious, and full of flavor, a delicious plant-based alternative to traditional meatballs. Thanks to the rich blend of herbs, lentils, and vegetables, they're packed with plant-based protein and fiber, leaving you feeling full without being heavy.
Serve them as an appetizer with skewers and a festive dip, or make a complete meal by combining them with roasted vegetables and a salad with tahini dressing.
For the lentil balls:
- 200 g cooked green or brown lentils (or 100 g dry, homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 carrot, finely grated
- 75 g rolled oats (or whole-wheat breadcrumbs)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon (optional, for that warm December touch)
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: some fresh parsley or cilantro, finely chopped
For the yogurt dip:
- 150 g Greek yogurt or plant-based yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ clove garlic, crushed
- Salt and pepper to taste
- Optional: fresh mint or dill, finely chopped
Garnish:
- Handful of pomegranate seeds
- Sprigs of parsley or mint
1. Prepare the mixture:
Heat the olive oil in a frying pan and sauté the onion and garlic until translucent. Add the grated carrot and cook briefly.
2. Mix the lentil base:
Place the cooked lentils in a bowl and mash them coarsely with a fork or potato masher. Add the sautéed vegetables, along with the tomato paste, oats, and spices. Mix well until smooth. (If the mixture is too wet, add a little more oats; if it is too dry, add a small splash of water or olive oil.)
3. Form the balls:
Using your hands, roll into small walnut-sized balls.
4. Bake or bake:
- Oven: Place the balls on a baking sheet lined with parchment paper and bake for 20–25 minutes at 200°C (400°F), until firm and golden brown.
**5. Bake for 20–25 minutes. - Pan: Fry them in a little olive oil until brown and crispy.
5. Make the dip:
Meanwhile, combine all the ingredients for the yogurt dip in a small bowl and taste—the lemon adds freshness, the garlic adds spice.
6. Serving:
Serve the lentil balls warm with the yogurt dip, sprinkled with pomegranate seeds and fresh herbs.
