2 ½cupscooked green lentils (you can cook 1 cup of dried lentils)(can also use canned lentils)
2ouncessun-dried tomatoes in oil(chopped)
8ouncescream cheese(softened)
½teaspoonsseasoned black pepper
2teaspoonssun-dried tomato oil(from the jar of sun-dried tomatoes)
¼teaspoonsgarlic powder
½teaspoonsItalian seasoning
Instructions
To prepare the Green Lentils:
Rinse 1 cup of lentils in a strainer under running water to remove dust and debris.
In a sauce pan add 3 cups of water for every 1 cup of dried lentils.
Bring to a boil, reduce heat, cover and simmer until tender (about 20 minutes).
Let cool completely. They can also be made a day or two in advance and kept in the fridge.
**NOTE** Be sure to add salt AFTER cooking to prevent the lentils from being tough.**If you are using canned lentils, be sure to rinse them well before adding to the recipe**
For the Cream Cheese Balls:
Place softened cream cheese in a bowl.
Using a hand held mixer, whip until smooth and fluffy.
Add chopped sun-dried tomatoes, oil, pepper and seasonings.
Mix well.
Add cold lentils, and mix well.
Place in fridge to chill. If you are in a hurry, place bowl into freezer for about 10 minutes (don't forget about it in there...or it will freeze).
Using a 2 inch scoop, scoop out the balls and place them on a serving tray.
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