Zucchini Noodles With Spicy Lentil Balls

By Kiss My Bowl
Yield 4 servings

Ingredients:

• 1 large yellow zucchini
• 2 cups cooked green lentils
• 1/2 cup walnuts, soaked for 3 hours + drained
• 1/2 – 1 cup quinoa flakes
• 2 cloves of garlic
• 1 small yellow onion
• 1 cup sun-dried tomatoes in oil
• 1 teaspoon whole cumin
• 2 teaspoons hot smoked paprika
• 1 teaspoon chili flakes
• 1 teaspoon maple syrup
• Tomato sauce

Method:

1. Preheat the oven to 375 degrees Fahrenheit, line a cookie sheet with wax paper.
2. Peel the garlic and the onion, halving both and putting them into a food processor along wih the lentils, walnuts, sun-dried tomatoes (reserve oil), cumin, paprika, chili flakes and maple syrup. Blitz until a meat-like texture is achieved.
3. Transfer to a large bowl and stir in the quinoa flakes, starting with 1/2 cup and adding more as needed.
4. Add a tablespoon of the reserved sun-dried tomato oil to the mixture and continue combining.
5. Once the mixture has reached meatball-like consistency, scoop out balls using a large spoon or an ice cream scoop.
6. Arrange each scoop on the prepared pan, bake for 25-30 minutes or until the outsides have crisped and the balls are soft but do not fall apart.
7. Allow to cool on the stove top while spiralizing the zucchini.
8. To arrange: Measure about a handful or two of noodles into bowls, topping with your favorite tomato sauce and a few warm lentil balls. For some added zing and healthy fat, drizzle the whole bowl with reserved sundried tomato oil.