Baked Lentil & Oats ‘no-meat’ balls served with stir-fried Zuccini ribbons!

Baked Lentil & Oats ‘no-meat’ balls served with stir-fried Zuccini ribbons!


  • 1/2 cup Red Lentils
  • 1 cup vegetable stock
  • 1/2 cup oats
  • 1 small Onion
  • 3 tbsn chopped Mushrooms
  • 2 tbsn fresh Coriander, chopped
  • 1 tbsn fresh Mint, chopped
  • 2 tbsn Bread-crumbs
  • 1 tsp Tomato puree/paste
  • Around 1 tsp each Salt & Pepper, or to taste
  • For the Tomato sauce: 3/4th tin of chopped Tomatoes
  • 2 Cloves garlic, chopped
  • 2 Shallots, finely chopped
  • 1 tsp dried Italian mixed herbs
  • 1 tsp dried Italian mixed herbs
  • 1 tbsn Tomato ketchup
  • 1 tsp Sugar
  • 2 tbsn Olive oil
  • Salt & Pepper 1 tsp each, or to taste
  • For the stir-fry- 1 large Zuccini
  • Some veggies of your choice. I used baby Corn and 3-4 snap-peas.
  • 1 tbsn Olive oil
  • 1 tsp sesame seed Oil
  • 1 tsp soya sauce
  • 1 tsp Wine Vinegar
  • 2-3 tbsn roasted Peanuts
  • 1 tsp Salt & Pepper, or to taste
  • 2 tbsp Skimmed/Vegan Parmesan cheese, grated


Firstly, prepare your Lentil balls! In a sauce-pan, combine your vegetable stock and red lentils. Cover and cook until the Lentils are just about cooked. Drain and set aside. Preserve the left-over stock.

Next, in a frying pan, dry roast your Oats on low heat till they turn a bit darker in color and look nicely toasted and crispy. Transfer to a plate and set aside.

In a pan, heat 1 tbsn oil.

Once hot, add your chopped onion and mushrooms. Season with salt and pepper and cook for 3-4 minutes on medium heat till they sweat nicely. Switch off the gas and let the mixture cool.

In the blender or food-processor, combine your cooked lentils, roasted oats, cooked onions and mushroom tempering, chopped coriander and mint leaves, tomato paste, bread-crumbs, salt and pepper. Pulse till you get a nice, well-combined mix.

If the mixture looks too dry to mould into balls, add 1-2 tbsn of the preserved stock to bind everything together. It should have a dough-like consistency!

Preheat your oven to 190 degrees C.

Prepare small-sized balls of your mixture and place at some distance from each other on a greased baking tray.

Bake for around 15 minutes in the pre-heated oven, turning them once during the process. They should be cooked through with an attractive brown exterior.

While your lentil balls are baking, prepare your tomato sauce to go with them!

In a sauce-pan, heat your Olive oil.

Throw in your chopped garlic. Saute for a few seconds.

Add the chopped shallots and cook for a few minutes, till they turn slightly translucent and pinkish.

Pour your chopped tomatoes in the tempering and mix well. Cover and cook for 4-5 minutes.

Finally, add all the seasonings and tomato ketchup to your sauce.

Taste and adjust the seasonings according to your preference. Your delicious tomato sauce is ready!

Finally, prepare your quick Zuccini stir-fry!

With a spiraliser, prepare your beautiful Zuccini ribbons aka Zoodles!

In a frying pan, heat your oil.

Throw in your Zuccini ribbons along with all the ingredients mentioned in the stir-fry list. Saute on high heat for around a minute and switch off the flame before the Zuccini begins leaving its water. Transfer to a serving dish.

Top this delicious and hot stir-fry with your lentil balls lathered in the tomato sauce.

Garnish with plenty of low-fat/skimmed milk Parmesan cheese and serve immediately! Enjoy!


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