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Lunch recipe · from the recipe book

Smoky Lentil Balls in Paprika Tomato Sauce

Tender, smoky-spiced brown lentil and walnut balls baked until crisp-edged, simmered in a garlicky paprika tomato sauce and served with a crunchy lemon-dressed cucumber and romaine salad.

Smoky Lentil Balls in Paprika Tomato Sauce

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 3 cups710 gWater
  • ½ cup chopped50 gWalnutsfinely chopped
  • 1 medium110 gYellow onionfinely diced
  • 4 cloves12 gGarlicminced
  • 1 large50 gEggsbeaten
  • ½ cup50 gPlain dry breadcrumbs
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • 2 tbsp30 gOlive oil
  • 1¾ lb800 gDiced tomatoes, canned
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 5⅓ cups chopped250 gRomaine lettucechopped
  • 2 cups sliced200 gCucumbersliced
  • ¼ cup chopped40 gRed onionthinly sliced
  • 2 tbsp30 gLemon juice
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Put the lentils and the water in a saucepan, bring to a boil, then simmer uncovered about 25 minutes until very tender. Drain well and let cool 10 minutes.
  2. While the lentils cook, preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  3. Heat one-third of the olive oil in a large skillet over medium heat. Cook the yellow onion 5 minutes until soft, then add half of the garlic for 1 minute. Scrape into a large bowl and set the skillet aside.
  4. Mash the drained lentils roughly in the bowl with the yellow onion mixture. Stir in the walnuts, egg, breadcrumbs, half of the parsley, the paprika, cumin, coriander, half of the salt and the black pepper until it holds together.
  5. Roll the lentil mixture into 20 balls, set them on the sheet pan and brush with another third of the olive oil. Bake 20 minutes, turning once, until firm and browned and the centers reach 160°F (71°C).
  6. Meanwhile, heat the remaining third of the olive oil in the skillet over medium heat, add the remaining half of the garlic and the red pepper flakes for 30 seconds, then add the canned diced tomatoes and the remaining half of the salt. Simmer 15 minutes until slightly thickened.
  7. Nestle the baked lentil balls into the sauce and simmer 5 minutes, spooning sauce over them.
  8. For the salad, toss the romaine, cucumber and red onion with the lemon juice, then top with the feta.
  9. Scatter the remaining half of the parsley over the lentil balls and serve with the salad.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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