- Cook the Lentils: Rinse lentils under cold water. Add to a pot with water and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until tender. Drain excess water and allow lentils to cool.
- Prepare the Mixture: In a food processor, add cooked lentils, red onion, parsley, egg, ponzu sauce, tomato paste, oregano, smoked paprika, garlic powder, salt, and pepper. Pulse until the mixture is combined but still slightly textured.
- Form the Veggie-Balls: Transfer mixture to a bowl. Add breadcrumbs and fold gently until the mixture binds together. Scoop and roll into balls approximately 1½ inches in size.
- Cook the Veggie-Balls: Heat olive oil in a large non-stick skillet over medium heat. Add veggie-balls in a single layer, leaving space between them. Cook for 3 to 4 minutes per side, turning gently, until golden and crisp all around.
- Prepare the Couscous: In a medium bowl, add 1 cup vegetable broth, 1 tablespoon olive oil, and a pinch of salt to a boil. Remove from heat, stir in 1 cup couscous with 2 tablespoons ponzu, cover for 5 minutes, then fluff with a fork.
- Plate and garnish with ponzu and garnish with parsley. Spoon couscous onto serving plates and top with lentil veggie-balls.
Recipe created in partnership with Grisel Fleites at @TheFleitesLife.
