Per serving:
- Calories: 207
- Protein: 8g
- Total fat: 13g
- Saturates: 2g
- Carbs: 12g
- Total sugars: 2g
- Fibre: 4g
Lentil and Nut Stuffing Balls
If you like a fruity twist, add some finely chopped dried cranberries to the lentil mixture. Hazelnuts also work well instead of walnuts.
Veggies will love our take on the stuffing this year. Lentils, pistachios and walnuts are pulsed together to create the perfect accompaniment to your Christmas main.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
207
Ingredients
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3/4 Tbsp. dried mixed herbs
- 60 g pistachios
- 60 g walnuts
- 2 x 400g tins green lentils, drained and rinsed
- Large handful parsley, roughly chopped
- 1 Tbsp. wholegrain mustard
- 1 medium egg
- 40 g fresh white breadcrumbs
Directions
- Step 1 Preheat oven to 190°C (170°C fan) mark 5. Heat oil in a medium pan over low heat and fry onion for 10min, until softened. Add garlic and dried herbs and fry for 2min.
- Step 2Meanwhile, pulse pistachios in a food processor until finely chopped. Empty into a shallow bowl. Next pulse walnuts in the processor until finely chopped. Add onion mixture when ready and leave to cool. Line a large baking tray with baking parchment.
- Step 3Tip lentils into the food processor, then add the parsley and mustard. Pulse to a coarse but combined texture. Empty into a bowl and mix in the egg, breadcrumbs and plenty of seasoning. Shape into golf-ball sized balls, dampening your hands with water if the mixture is sticking. Roll each in the ground pistachios, then arrange on the lined tray.
- Step 4Cook stuffing balls for 25-30min, until golden. Serve immediately.
Get ahead
Prepare to end of step 3 up to a day ahead, loosely cover with foil and chill. Complete recipe to serve.
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