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In the Marley Kitchen: Lentil Balls with Kale Pesto

If you are looking for more high-protein, plant based dishes, try my recipe for lentil balls topped with a healthy kale based pesto sauce.

Lentil Balls

INGREDIENTS -2 cups cooked lentils -2 tablespoons scallions, chopped -½ scotch bonnet pepper, de-seeded -3 cloves garlic, chopped -¼ cup fresh parsley -1 tablespoon tomato paste -1 egg -1/3 cup oat flour (simply blend rolled oats until flour consistency is reached) -Salt and pepper to taste DIRECTIONS -In a food processor, pulse the cooked lentils, scallions, scotch bonnet pepper, garlic, cilantro and tomato paste together. The consistency should stay more on the chunky side rather than the pasty side. -Remove from the processor and scoop out and into a bowl -Add 1 egg and the oat flour. Using a whisk or large spoon, mix the ingredients together well. -Season with salt and cayenne pepper, to taste. -Let this chill in the fridge for at least 30 minutes. -Preheat the oven to 375F. -Line a baking sheet with parchment paper. -Scoop out 10-12 lentil balls from the bowl with an ice cream scoop or spoon. Use your hands to help mold the balls. Place the balls on parchment paper as you go. -Bake at 375 for 20 minutes, then flip them over and bake for another 5-10 minutes. -Toss the lentil balls with pesto, marinara or any of your favorite sauces. You can serve them over pasta, in a sandwich or salad, or just by themselves! Kale Pesto INGREDIENTS -1/2 cup pine nuts, toasted -2 cups firmly packed kale, stems removed -2 medium garlic cloves -1/2 teaspoon sea salt -1/4 cup grated parmesan cheese -6 tablespoons extra virgin olive oil

INSTRUCTIONS -Toast your pine nuts in a pan over medium heat. -Place the kale, garlic, salt, and pine nuts in the food processor and turn it on until everything is finely chopped, about 30 seconds. If you like chunkier pesto, then process less. -Add your cheese and extra virgin olive oil and process again until combined.

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