These Red Lentil Zucchini Balls taste delicate and fresh, reminiscent of spring. They make a wonderful spring-light meal with salad or avocado. They also make a satisfying side for fish and vegetarian entrees. Here’s how we developed this recipe: My Mom grew fascinated with herbs, just as both of us rediscovered legumes and root vegetables. The Red Lentil Zucchini Balls were a way to put together all of our favorite ingredients. To choose the right combination of herbs for this recipe, we’ve tried many variations. This one won every time. Please try and enjoy! This recipe makes 18 to 20 pieces.
Using a grater (medium to large teeth), coarsely shred the zucchinis. Transfer to a colander, add 4 pinches of Kosher salt and let the zucchinis release the juices, for about 7-10 minutes.
While the zucchinis are releasing their juices, coarsely puree cooked red lentils in a food processor. Peel and mash the sweet potato with a fork. Transfer the cooked red lentils and sweet potato in a large bowl.
Using your hands and working in batches, squeeze the excess juice out of the zucchinis. Transfer the zucchinis into a large mixing bowl with the lentils and potatoes.
Preheat oven to 420 degrees. (We use gourmet convection oven.) Using 1-2 tsp oil, brush a large rimmed baking pan or sheet. In a large bowl, mix together all the ingredients (lentils, sweet potato, shredded zucchinis, egg, scallions or chives, tarragon, basil, oil, freshly ground black pepper, if using, and salt, if using). Using your hands, form about 2.3 inch “balls” out of the mass and arrange side by side on the baking pan.
Bake the Red Lentil Zucchini Balls for 20 minutes on the middle rack. To obtain golden crust, turn the broil setting to high and broil on high for 2 minutes. (We used the broiler function in our
gourmet convection oven.) If you still see juices on the baking pan, broil for another 2 minutes to let evaporate. Slightly cool the Red Lentil Zucchini Balls before serving.
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