Lentil Balls with Zesty Rice

(Vegan, Gluten-Free, Oil-Free)

Made this amazing meal today from Jackie Sobon's new cookbook Vegan Yack Attack on the Go! They’re delicious vegan lentil balls with zesty rice. It was the perfect meal for today's cool, crisp, wonderfully rainy day. Have you made a recipe from her new cookbook? If so I'd love to hear which one! This recipe is enough for four servings, feel free to double to batch for extra deliciousness.

Delicious vegan lentil balls served with zesty rice. It is gluten-free, dairy-free, oil-free, and refined sugar free.


  • 2 cans (30 ounces, or 850 g) black or brown lentils, drained and rinsed

  • 1 cup (100 g) walnut halves

  • 3 tablespoons (5 g) chopped dried mushrooms

  • 1½ tablespoons (25 g) tomato paste

  • 3 tablespoons (5 g) fresh parsley

  • 3/4 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup (80 g) gluten-free bread crumbs


  • 2 2/3 cups (635 ml) water

  • 1 1/3 cups (255 g) uncooked basmati rice

  • 2 tablespoons (30 ml) lemon juice

  • 1 1/2 tablespoons (5 g) minced fresh parsley

  • 2 teaspoons (4 g) lemon zest

  • 1/8 teaspoon salt, or to taste


  • 2 cups (100 g) chopped lettuce

  • 1 cup (130 g) halved cherry tomatoes

  • 1/4 cup (35 g) slivered red onion

  • 4 lemon wedges 


  1. Preheat the oven to 375ºF (190ºC, or gas mark 5), and line a baking sheet with parchment paper or a silicone baking mat.

  2. Place the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper into a food processor equipped with an S-blade. Pulse the mixture until it is broken down into smaller pieces, but is not yet a paste. Fold the bread crumbs into the lentil mixture until combined.Form twenty 2-tablespoon-sized (30 g) lentil balls with your hands, and place them on the baking sheet. Bake for 10 minutes, then flip them over, baking for an additional 10 minutes. Cool on a rack for 7 to 10 minutes before removing them.


  1. In a pot, bring the water and rice to a boil over medium heat. Cover with a lid, and adjust the heat to medium-low. Simmer for 20 minutes, or until the rice is tender. Stir the lemon juice, parsley, lemon zest, and salt into the rice until evenly combined. Taste and add more salt, if preferred.


  1. Combine lettuce, tomatoes, and red onions in a bowl, then divide it between 4 plates or containers. Then, divide the rice and lentil balls between each plate. Garnish with a lemon wedge and serve.

Jackie’s Tip: The lentil balls can be made in bulk in advance, then frozen for later use!Sometimes bean balls are served with a sauce, but I love this lighter version with zesty rice and salad. The lemon brightens the dish from what is usually a rich recipe. Going light makes this dish versatile, and something that can be enjoyed in warmer months!


If you’re loving this vegan recipe from Jackie Sobon's new cookbook Vegan Yack Attack on the Go let us know by commenting below. Also, remember to share with us on social by tagging @Raepublic and #Raepublic!