Pistachio and Pomegranate Lentil Balls

butterfly Makes: 24-30 balls

Written By Eydie Desser


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A recipe for Pistachio and Pomegranate Lamb Balls with Pomegranate Molasses was all over the Internet one day. It looked intriguing to me, so I just had to plant- base it! I replaced the lamb with french green lentils and mushrooms, along with several other healthy substitutions. This sweet and sour nutrient packed veggie ball is quite unique and a great company dish!


For the Lentil Balls:
  • 1 small onion, peeled and cut into quarters
  • ¾ cup raw pistachios
  • ¼ cup ground gluten free oatmeal
  • 1 cup chopped fresh parsley leaves
  • ½ cup chopped fresh tarragon
  • ½ cup chopped fresh cilantro
  • ½ tablespoon fresh lime juice
  • 1 tablespoon ground cumin
  • ½ teaspoon red pepper flakes (less or more, as desired)
  • 1 teaspoon freshly ground black pepper
  • 1 cup raw green or brown lentils, or 1-1/2 cup cooked
  • ½ cup (4 ounces.) chopped baby bella or white mushrooms
For the Garnish:
  • micro basil, sprouts or mint 
  • fresh pomegranate arils (seeds)
For the Glaze:
  • ¾ cup pomegranate molasses
  • ¼ cup honey
  • ½ teaspoon freshly ground black pepper
  • 1/8 teaspoon red pepper flakes (optional)
  • 1/8 teaspoon salt (optional)


Make the Lentil balls:
  1. Pulse all of the lentil ball ingredients, except for the lentils and mushrooms. in a food processor, until you have a grainy paste.  
  2. Transfer mixture to a large mixing bowl and add the lentils and mushrooms.  Lightly knead with your hands for a few minutes to combine.  Cover and refrigerate for 30 minutes and up to 24 hours.
  3. When ready to cook, preheat the oven to 500°F. Remove the mixture from the refrigerator and shape into bite-sized balls, about 1-1/2 tablespoons each. Place the balls in a 12” x 14”  baking dish and bake for 10 minutes. Remove from the oven and set aside.
Make the glaze:

Reduce the oven to 400°F.

  1. In a mixing bowl, combine all the ingredients for the glaze. It will be quite sour but the sweetness of the honey will come through when baked.
  2. Using a pastry brush,  paint the balls with the glaze, and bake for 5 minutes to infuse them with the flavor of the pomegranate and honey.  Adjust seasoning to taste, adding more honey if too sour and more pomegranate molasses if too sweet.  
  3. Turn off heat and keep the balls in the oven to stay warm.
To Serve:

Place the lentil balls with its sauce in a deep serving dish and garnish with the micro-greens or mint, and pomegranate arils (seeds). Can be served on top of white or brown rice mixed with a tsp. of turmeric for a beautiful yellow hue and added nutrients.

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