Pistachio and Pomegranate Lentil Balls
Makes: 24-30 balls
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!
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!
Ingredients
- 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
- micro basil, sprouts or mint
- fresh pomegranate arils (seeds)
- 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)
Directions
- Pulse all of the lentil ball ingredients, except for the lentils and mushrooms. in a food processor, until you have a grainy paste.
- 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.
- 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.
Reduce the oven to 400°F.
- 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.
- 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.
- Turn off heat and keep the balls in the oven to stay warm.
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.
