Lemon & Herb Lentil Bites
About the recipe
Our delicious lemon and herb lentil bites are not only super easy to prepare but also packed with iron-rich goodness from the lentils & broccoli and a boost of vitamin C from the lemons, which increases iron absorption (perfect for plant-based families!).
A lovely one-handed bite for our little ones who are on finger food – and for you too parents!
Lemon & Herb Lentil Bites
- 1/4 cup dried brown lentils
- 1 tsp apple cider vinegar (or lemon juice or other vinegar)
- 120 grams white potato
- 1 small head broccoli
- 1 garlic clove
- 1 TBSP fresh parsley
- 1/2 zest of a lemon
- 1 tsp lemon juice
- 1/4 cup parmesan cheese (omit for DF)
- 1/2 tsp salt (optional)
Soak the lentils overnight (or at least 6 hours) in 1 cup of water with 1 tsp of apple cider vinegar
The following day, drain and rinse the lentils. Add them to a small saucepan and cover with 1 cup water
Bring the lentils up to a boil, then reduce to a gentle simmer, cooking uncovered until the lentils are soft. This will take roughly 15 minutes. Drain the lentils and set aside
Peel and dice the potato and broccoli and steam until soft
Allow the potato and broccoli to cool enough to handle, then grate the potato and broccoli into a large bowl. Also add in the cooked lentils, finely chopped garlic and parsley, lemon juice, lemon zest, parmesan cheese and salt if using. Mix well until combined
Place the bowl into the fridge to chill for the following hour
Preheat the oven to 170 degrees and line a baking tray with baking paper
Begin spooning the mixture into balls – using roughly two tablespoons of mixture for each. Complete this process until you have used all of the mixture. You can roll these in extra parmesan cheese here if you wish
Place the bites onto the baking tray and bake for roughly 20 minutes until slightly crispy on the outside
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