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Baked Lentil Balls with Zesty Rice are piled in a wooden bowl next to a green salad and rice. Lemon slices, red onion slivers and cherry tomatoes add color.
5 from 5 votes

Baked Lentil Balls with Zesty Basmati Rice

Baked Lentil Balls with Zesty Rice is a great well balanced meal.
Course Main Dish
Cuisine Lentils, Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 582kcal
Author Ginny McMeans



  • 30 ounces 2 cans, 15 ounces each (850 g) black or brown lentils, drained and rinsed
  • 1 cup (100 g) walnut halves
  • 3 tablespoons (25 g) chopped dried mushrooms
  • 1 ½ tablespoons (25 g) tomato paste
  • 3 tablespoons (5 g) fresh parsley
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (80 g) gluten-free bread crumbs


  • 2 ⅔ cups (635 ml) water
  • 1 ⅓ cups (255 g) uncooked basmati rice
  • 2 tablespoons (30 ml) lemon juice
  • 1 ½ teaspoons (5 g) minced fresh parsley
  • 2 teaspoons (4 g) lemon zest
  • teaspoon salt, or to taste


  • 2 cups (100 g) chopped lettuce
  • 1 cup (130 g) halved cherry tomatoes
  • ¼ cup onion - (35 g) slivered red onion
  • 4 lemon wedges



  • Preheat the oven to 375ºF (190ºC, or gas mark 5), and line a baking sheet with parchment paper or a silicone baking mat.
  • Place the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper into a food processor equipped with an S-blade.
  • Pulse the mixture until it is broken down into smaller pieces, but is not yet a paste. 
  • Fold the bread crumbs into the lentil mixture until combined.
  • Form twenty 2-tablespoon-sized (30 g) lentil balls with your hands, and place them on the baking sheet.
  • Bake for 10 minutes, then flip them over, baking for an additional 10 minutes. Cool on a rack for 7 to 10 minutes before removing them.


  • In a pot, bring the water and rice to a boil over medium heat. Cover with a lid, and adjust the heat to medium-low. Simmer for 20 minutes, or until the rice is tender. 
  • Stir the lemon juice, parsley, lemon zest, and salt into the rice until evenly combined. Taste and add more salt, if preferred.


  • Combine lettuce, tomatoes, and red onions in a bowl, then divide it between 4 plates or containers. Then, divide the rice and lentil balls between each plate. Garnish with a lemon wedge and serve.

Reprinted with permission from Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc. Text © 2018 Jackie Sobon.


    Serving: 1Serving | Calories: 582kcal | Carbohydrates: 92g | Protein: 26g | Fat: 16g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 1275mg | Fiber: 27g | Sugar: 8g | Vitamin A: 755IU | Vitamin C: 80.4mg | Calcium: 111mg | Iron: 7.2mg