Ingredients
Lentil Meatballs
- 1 cup Cooked Lentils, defrosted (or 1 can lentils, drained and rinsed very well).
- 1 egg.
- 125 g ricotta.
- 1 clove garlic, minced.
- 1 teaspoon dried thyme.
- 1 teaspoon dried oregano.
- sea salt and freshly cracked black pepper, to season.
- 1/3 cup almond meal.
- 2 tablespoons finely chopped parsley stems.
- olive oil, to coat.
Avocado + Cucumber Salsa
- 1/2 avocado, cubed.
- 1 x-small (70g) cucumber, diced into 1cm cubes.
- 1/2 cup parsley leaves, finely chopped.
- 50 g feta, crumbled.
- 1/2 lemon, juiced.
To Serve
- 4 iceberg, cos or butter lettuce leaves, washed.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a baking tray with baking paper.
2. To make the Lentil Meatballs add lentils to a large bowl and mash with a fork until you form a paste. Add in the remaining ingredients (except olive oil) and mix together with your hands (you can use latex-free gloves if you like).
3. Roll the lentil mixture into 8 large or 12 smaller meatballs. If the mixture seems wet, add in another tablespoon of almond meal. Place onto the prepared baking tray and lightly drizzle with olive oil. Bake for 20 minutes, gently turning the meatballs halfway.
4. Meanwhile, to make the Avocado + Cucumber Salsa, combine the diced avocado, cucumber, parsley leaves and feta in a small bowl. Squeeze over lemon juice and toss all together.
5. Now to assemble your wraps. Place ¼ of the salsa into two of the lettuce leaves and top each of these with half the meatballs. Place the remaining meatballs into a container with the remaining lettuce leaves for lunch tomorrow. Serve with fresh lemon wedges.
Note
Dairy-free option: Omit feta and swap the ricotta for an extra 1/2 cup lentils and 1/4 cup almond meal.
We take any opportunity to “green out” meals. This time round, we’ve filled added fresh parsley to the meatballs and served them in a lettuce wrap to make this tasty meal nutrient dense and incredibly refreshing!
Ingredients
Lentil Meatballs
- 1 cup Cooked Lentils, defrosted (or 1 can lentils, drained and rinsed very well).
- 1 egg.
- 125 g ricotta.
- 1 clove garlic, minced.
- 1 teaspoon dried thyme.
- 1 teaspoon dried oregano.
- sea salt and freshly cracked black pepper, to season.
- 1/3 cup almond meal.
- 2 tablespoons finely chopped parsley stems.
- olive oil, to coat.
Avocado + Cucumber Salsa
- 1/2 avocado, cubed.
- 1 x-small (70g) cucumber, diced into 1cm cubes.
- 1/2 cup parsley leaves, finely chopped.
- 50 g feta, crumbled.
- 1/2 lemon, juiced.
To Serve
- 4 iceberg, cos or butter lettuce leaves, washed.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a baking tray with baking paper.
2. To make the Lentil Meatballs add lentils to a large bowl and mash with a fork until you form a paste. Add in the remaining ingredients (except olive oil) and mix together with your hands (you can use latex-free gloves if you like).
3. Roll the lentil mixture into 8 large or 12 smaller meatballs. If the mixture seems wet, add in another tablespoon of almond meal. Place onto the prepared baking tray and lightly drizzle with olive oil. Bake for 20 minutes, gently turning the meatballs halfway.
4. Meanwhile, to make the Avocado + Cucumber Salsa, combine the diced avocado, cucumber, parsley leaves and feta in a small bowl. Squeeze over lemon juice and toss all together.
5. Now to assemble your wraps. Place ¼ of the salsa into two of the lettuce leaves and top each of these with half the meatballs. Place the remaining meatballs into a container with the remaining lettuce leaves for lunch tomorrow. Serve with fresh lemon wedges.
Note
Dairy-free option: Omit feta and swap the ricotta for an extra 1/2 cup lentils and 1/4 cup almond meal.