Vegan Garlic-Ricotta Red Lentil Balls

With plant-based ricotta cheese, plenty of garlic, and a simple red sauce, you'll want these Vegan Garlic-Ricotta Red Lentil Balls for every spaghetti night in your future.

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Prep Time: 30

Cook Time: 30

Inactive time: 45

Servings: to 16 lentil balls

Calories: 180kcal

Equipment

Ingredients

Red lentil balls:

16 ounces red lentils
¼ cup plant-based ricotta cheese I used Treeline Ricotta Cheese but Kite Hill Ricotta is delicious as well; or use plant-based mayonnaise
6 cloves garlic peeled and minced
½ cup basil loosely packed and roughly chopped
¼ cup pine nuts finely chopped
¾ cup breadcrumbs
2 teaspoons kosher salt plus more to taste
½ teaspoon crushed red pepper plus more to taste
1 tablespoon extra virgin olive oil plus more as needed

Red sauce (See Note 1):

1 tablespoon extra virgin olive oil
1 yellow onion peeled and finely diced
3 cloves garlic peeled and minced
1 tablespoon tomato paste
1 (28-ounce) can whole peeled tomatoes
½ teaspoon crushed red pepper optional
1 teaspoon sugar optional
Salt and pepper to taste

Instructions

Cook the lentils:

Bring 5 cups of water to a boil in a large pot. Once boiling, add the red lentils and cook for 8 to 10 minutes until mostly cooked. Drain into a sieve and rinse under cold water until the lentils are cool enough to handle.

Prepare the seasonings:

Add ¼ cup plant-based ricotta cheese, minced garlic, chopped basil, pine nuts, and ¾ cup breadcrumbs to a large bowl. Season with ½ teaspoon crushed red pepper and 2 teaspoons kosher salt. See Note 2. Mix with a rubber spatula until a crumbly mixture forms.

Make the lentil balls:

Add the red lentils to the bowl and mix with the spatula until combined. Then use your hands to fully incorporate the mixture, squeezing the lentils together to help everything bind.
Scoop out the mixture in about 2-tablespoon-sized balls and squeeze the mixture between your palms first before rolling into balls. Continue on until all the mixture has been used.

Brown the lentil balls:

Heat 1 tablespoon extra virgin olive oil in a wide skillet over medium heat. Let the oil heat for 3 to 5 minutes first.
Add the lentil balls in an even layer, cooking in batches if needed, and fry for 3 to 4 minutes per side. Only flip the lentil balls when they release easily from the bottom of the skillet. Rotate the skillet as needed to promote even browning. Continue cooking 3 to 4 minutes per side until browned all over. Carefully transfer the lentil balls to a plate.

Make the sauce:

Add 1 tablespoon extra virgin olive oil to the skillet over medium heat. Once hot, add the diced onion and sauté for 5 minutes. Add the minced garlic and tomato paste and cook for 1 to 2 minutes until fragrant.
Add the whole peeled tomatoes and ¼ cup water. Bring to a boil, then reduce the heat to low. Taste and season with salt, pepper, 1 teaspoon sugar, and ½ teaspoon crushed red pepper if desired.

Simmer the lentil balls:

Carefully add the lentil balls to the sauce. Cover and simmer over low heat for 30 to 45 minutes.

To serve:

Remove the lid from the skillet. Transfer the lentil balls to a platter. Use a spoon to gently break up the tomatoes, then spoon the sauce around the lentil balls. Serve with fresh basil and a drizzle of extra virgin olive oil for finishing. Enjoy with pasta, risotto, or with crusty bread.

Recipe notes

Note 1: You can skip preparing the red sauce and just use your favorite store-bought tomato sauce instead.

Note 2: Start with 2 teaspoons kosher salt and add more as needed. Be sure to taste the mixture before you form into balls.

Nutrition