40 mins  / 8 people 


1 tbsp of Mr Organic Rapeseed Oil 

1 red onion, finely chopped 

½ cup of walnut halves 

½ cup of dried cranberries 

1 can of Mr Organic Lentils 

1 cup of vegan bread crumbs 

1 tbsp ground flaxseed + 2 tbsp of water 

2 large sage leaves, chopped

1 tsp of onion granules 

1tsp of dried sage 

1tsp of dried rosemary 

1 tsp of dried parlsey 

Xest of ½ lemon 

Salt and Pepper to taste 


1. Heat the Mr Organic Rapeseed Oil in a pan then add in the chopped red onion, cooking it down until it begins to soften.

2.Next, add the walnut halves and dried cranberries into a food processor and pulse them for around 30 seconds until they have broken down into smaller pieces.

3. Take a can of Mr Organic’s Organic Green Lentils, drain off the water, rinse and drain again, then add those to the food processor. Add the cooked red onion to the food processor, along with the breadcrumbs, ground flaxseed mixture, onion granules, fresh sage, dried sage, dried rosemary, dried parsley, lemon zest, salt and pepper.

4. Pulse in the food processor again, until everything is well combined and begins to stick together. The lentils should be blended enough to bind the mixture, but some whole lentils still remain for texture. At this point, preheat the oven to 180 degrees Celsius.

5. Take a heaped tablespoon of the stuffing mixture at a time, and roll and mould it between the palms of your hands to form a ball - in total, the stuffing mixture should make 16 stuffing balls. Lay the stuffing balls out evenly on a lined baking tray once they have all been made and then place them in the oven to bake for 15-20 minutes until slightly golden and crispy on the outside.

6. Once baked, remove them from the oven and serve warm with some fresh sage for decoration as the perfect dinner side dish.

Recipe shared belongs to Mr Organic, to find out more information or recipes ideas, visit https://www.mr-organic.com/.