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These are so yummy. You can just snack of these or make them into a salad wrap for lunch or have them instead of meatballs or patties. Cooked lentils store in the fridge well, so you can get creative and make lots of different tasting meals using this little ingredient.



  • 2 cups cooked brown lentils ( I soak them for an hour then boil and simmer in water for 20 minutes till soft)
  • 1 onion, chopped finely
  • 1 large sweet potato boiled and mashed 
  • 2 celery stalks, chopped
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh parsley
  • Pinch salt
  • 2 tablespoons tomato paste
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1 tbs coconut flour ( you could use 1/4 cup breadcrumbs)
  • 1/4 cup roughly ground walnuts (I used a mortar and pestle)
  • Oil for frying
  1. Add oil to a large frying pan and sauté the onions, celery, garlic and salt over medium-high heat, stirring frequently, for about 5 minutes, until the vegetables are tender and just beginning to brown.
  2. Add the tomato paste and continue to cook, stirring constantly Add the mashed sweet potato. Stir till thoroughly mixed.
  3. Transfer the mixture to a large bowl and allow to cool slightly. When cool, add the lentils and parsley to the vegetable mixture.
  4. Add the eggs, Parmesan, coconut flour, parsley, and walnuts to the vegetable mixture and mix thoroughly. Place in the refrigerator for 20 minutes.
  5. Preheat the oven to 180 degrees
  6. Drizzle olive oil into a baking dish and evenly coat the entire surface. Roll the mixture into round, golf ball-size balls and place the balls in the baking dish.
  7. Roast for 30 minutes, or until the meatballs are firm and cooked through