Lentil Balls with Raita

Lentils are blended with spinach, tossed with brown rice and seasoned with curry powder, lemon juice and turmeric. The Indian condiment raita creates a cool contrast to the lentil ball with a refreshing cucumber crunch. This recipe comes to us from Lisa of Barefoot in Her Kitchen.

Serves 8

For the lentil balls:

  • 2 garlic cloves
  • 1/2 small onion
  • 1 1/2 cup raw spinach, chopped
  • 2 cups yellow lentils, soaked
  • 2 1/2 cups warm cooked quinoa*
  • or
  • 2 1/2 cups warm cooked brown rice
  • or
  • 2 1/2 cups mixed cooked quinoa* and brown rice, combined
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon agave nectar**
  • salt, pepper and lemon juice to taste

For the raita:

  • 1/2 cucumber, finely chopped
  • 1/4 carrot, finely chopped
  • 1 cup lowfat plain yogurt
  • salt, pepper and lemon to taste

*Quinoa is a heart-healthy grain as well as a complete protein. It can be found in the grain section of most grocery stores.


*** Agave nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.

To make the lentil balls:

In a food processor combine garlic, onion, spinach and lentils. Pulse until finely chopped. Place spinach-lentil mixture in a bowl and mix with warm rice or quinoa.

Blend the olive oil, curry, turmeric, chili flakes and agave in a blender or food processor. Add to the lentil/rice/quinoa mixture and stir until mixture is moist. Season with salt, pepper and lemon to taste. Using a spoon, create small lentil balls about the size of golf balls.

Place a non-stick pan over medium heat add the lentil balls to the pan. You may have to use multiple pans or cook them in batches. Allow cook for 15 minutes on each side or until browned. The balls may start to resemble patties when you flip them in cooking.

To make the raita:

Add to the diced carrot and cucumber to the yogurt. Season with salt, pepper and lemon to taste. Stir until smooth and chill.

To complete the lentil balls with raita:

Serve 3-4 lentil balls with a dollops raita, to taste, on top. The lentil balls may be room temperature, but the raita must be chilled.

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Nutrition Information

Lentil Balls with Raita

Servings per Recipe: 8

Amount per Serving

Calories:  469

Calories from Fat:  97

Total Fat:  10.8g

Saturated Fat:  1.6g

Cholesterol:  1mg

Sodium:  38mg

Potassium:  1002mg

Carbohydrates:  73.6g

Dietary Fiber:  18.4g

Protein:  21.2g

Sugars:  7.5g

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