Begin by placing the water in a medium saucepan and bring it to a boil. Add the lentils, brown rice, and dried herbs, cover the saucepan, reduce the heat to low, and simmer the mixture until the lentils are tender, about 30-40 minutes. If there is any liquid remaining in the pan, drain it off. Add the diced onion, green pepper, red pepper, green onion, parsley, tamari, garlic powder, salt, and black pepper to the lentil-brown rice mixture. Using a potato masher, mash the mixture well to combine all of the ingredients. Taste, adjust seasonings, as needed, and set mixture aside to cool slightly.
Using a little safflower oil, lightly oil a non-stick cookie sheet, and set aside. Using your hands or a small scoop, shape the cooled lentil-brown rice mixture into 24 - 1 1/4-inch balls, and place them on the prepared cookie sheet. Using your fingers, rub a little safflower oil over the top of each lentil ball. Bake at 400 degrees for 25-30 minutes, or until the lentil balls are dry to the touch and lightly browned on the outside. Remove the cookie sheet from the oven. Prepare the Easy Marinara Sauce according to the recipe instructions.
To assemble each Italian Lentil Ball Submarine Sandwich: split open the submarine roll, if needed, spoon a little of the Easy Marinara Sauce in the bottom of the roll, place 4 of the baked lentil balls in the roll, top with some additional Easy Marinara Sauce, and if desired, sprinkle a little shredded vegan soy mozzarella cheese over the top. Serve immediately. The baked lentil balls can also be served with pasta as a main dish.
Yield: 6 sandwiches
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