Carrot Noodles with Lentil Meat(less) Balls

Who said zucchini is the only vegetable you can turn into noodles?

While "zoodles" are a favorite in my kitchen, I also like to get creative with other types of "noodles." 

In this "noodle" dish, I've spiralized long carrots into noodles, sautéed with other veggies to soften the carrots, and added lentil meat(less) balls for that protein punch.

Health Benefits: This dish is gluten free (for those who are mindful of gluten), easily digestible (compared to some high starch and high glycemic pasta alternatives), packed with fiber, loaded with Vitamin C, Vitamin K, and Vitamin A, and a great plant-based source of protein & healthy fats. 

If you prep the lentil balls ahead of time, this can be a 20-30 minute dish!

Serves: 2 - 3
Time: 45 minutes including Lentil Balls, 15-20 min Noodles only

Carrot Noodles:

• 6 - 7 long carrots (raw)
• 1 cup Kale (chopped)
• 1/2 cup celery (chopped)
• 2 watermelon radish (peeled & sliced)
• 1 garlic clove (minced)
• 1 tbsp Avocado oil (can substitute with Olive Oil, but make sure to cook at a low heat)
• Sea Salt to taste (based on your salt preference)
• 1 avocado

Lentil Meat(less) Balls:

• 2/3 cup cooked lentils*
• 1/3 cup cooked quinoa
• 1 tbsp flaxmeal
• 1/4 cup tahini
• 1/2 tbsp olive oil
• 1 tsp cumin
• Sea Salt to taste (appx. 1/2 tbsp)

* I prefer sprouted lentils, like TruRoots (found at Whole Foods, Sprouts, Fresh Thyme) as they are more easily digestible 

Directions:

Lentil Meat(less) Balls:

1) Preheat oven to 350 degrees

2) Combine cooked lentils with cooked quinoa and flax meal in large mixing bowl

3) Add tahini, olive oil, cumin, and sea salt and mix well until the mixture is well combined and wet (if the mixture appears too dry to form into ball shapes, add 1-2 tbsp of filtered water)

4) Line a baking sheet with foil and lightly grease with avocado or coconut oil

5) Using your hands, form the mixture into small 1-2 inch round balls and place on the baking sheet

6) Bake for 20-25 minutes 

Carrot Veggie Noodles:

1) Trim off the carrot tops and discard. Spiralize the carrots using an inspiralizer or hand held spiralizer 

2) In a large Wok or deep skillet, add Avocado oil over medium heat (or Olive Oil over medium - low heat). Add minced garlic and cook for 1 - 2 minutes until garlic starts to brown

3) Add carrots, celery, and kale and toss for 5 - 6 minutes until kale wilts, celery is tender but still crisp, and carrots soften

4) Add watermelon radish and cook for 1 more minute

5) Season with sea salt

6) Assemble into serving dishes and top with sliced avocado

7) Add lentil balls and enjoy!