Alex Luck//Hearst Owned

Lentil and Nut Stuffing Balls

If you like a fruity twist, add some finely chopped dried cranberries to the lentil mixture. Hazelnuts also work well instead of walnuts.

By The GH Kitchen TeamPublished: 01 December 2020

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Veggies will love our take on the stuffing this year. Lentils, pistachios and walnuts are pulsed together to create the perfect accompaniment to your Christmas main.

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

207

Ingredients

2 Tbsp.
olive oil
1
onion, finely chopped
2
garlic cloves, crushed
3/4 Tbsp.
dried mixed herbs
60 g
pistachios
60 g
walnuts
2
x 400g tins green lentils, drained and rinsed
Large handful parsley, roughly chopped
1 Tbsp.
wholegrain mustard
1
medium egg
40 g
fresh white breadcrumbs

Directions

1. Step 1 Preheat oven to 190°C (170°C fan) mark 5. Heat oil in a medium pan over low heat and fry onion for 10min, until softened. Add garlic and dried herbs and fry for 2min.
2. Step 2Meanwhile, pulse pistachios in a food processor until finely chopped. Empty into a shallow bowl. Next pulse walnuts in the processor until finely chopped. Add onion mixture when ready and leave to cool. Line a large baking tray with baking parchment.
3. Step 3Tip lentils into the food processor, then add the parsley and mustard. Pulse to a coarse but combined texture. Empty into a bowl and mix in the egg, breadcrumbs and plenty of seasoning. Shape into golf-ball sized balls, dampening your hands with water if the mixture is sticking. Roll each in the ground pistachios, then arrange on the lined tray.
4. Step 4Cook stuffing balls for 25-30min, until golden. Serve immediately.