Herbed Lentil Balls with Garlic Cashew Cream
Herbed Lentil Balls with Garlic Cashew Cream
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes
Yield: 4
Category: Main Course
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
1 cup brown lentils
4 cups boiling water
1 large red onion, diced
2 garlic cloves, minced
2 tsp Italian seasoning
1 tbsp tamari
1 cup ground almonds
3 tbsp nutritional yeast
3 tbsp white sesame seeds
3 tbsp shelled hemp
2 tsp ume paste
Fresh coriander, minced
1 cup cashews, soaked overnight
4 garlic cloves, roasted
½ cup oat milk
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp ume vinegar
Description
Baked herbed lentil balls made with brown lentils, onion, garlic, Italian seasoning, ground almonds, nutritional yeast, sesame seeds, shelled hemp, ume paste, and fresh coriander. Served with a bright roasted garlic cashew cream, they are hearty and flavourful.
How-to? Steps
Step 1: Cook lentils
Place the lentils in a pan with the boiling water. Cover and cook over a low flame until tender, about 30 minutes. Drain and cool to room temperature.
Step 2: Cook aromatics
Warm a heavy-based pan and sauté the onion, garlic, and Italian seasoning for 10 minutes. Remove from the pan and cool slightly.
Step 3: Process the mixture
Place the lentils, cooked aromatics, tamari, ground almonds, nutritional yeast, sesame seeds, shelled hemp, ume paste, and coriander in a food processor. Pulse until a thick paste forms.
Step 4: Shape
Preheat the oven to 200°C/400°F, fan 180°C. Scoop balls of mixture and roll them smooth with moistened hands.
Step 5: Bake
Place on a parchment-lined baking sheet and bake for 30 minutes, rotating halfway through cooking.
Step 6: Make cashew cream
Drain the cashews and blend with roasted garlic, oat milk, lemon juice, lemon zest, and ume vinegar until smooth, adding more liquid as needed.
Step 7: Serve
Serve the lentil balls with garlic cashew cream.