TO MAKE THE LENTIL BALLS:

• 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.

TO MAKE THE ZESTY RICE:

• 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.

TO ASSEMBLE:

• 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.