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Lentil Meatballs

June 15, 2023

Are you looking for a vegan alternative to traditional meatballs? These lentil meatballs are a tasty and nutritious option to satisfy your cravings. Made with simple ingredients like lentils, breadcrumbs, and spices, they’re easy to prepare and perfect for a quick and healthy meal.

Ingredients

3/4 cup dried brown and green lentils.

1 1/2 cups low-sodium vegetable broth, plus extra as needed.

2 tsp olive oil.

1/2 cup diced onion

1 cup shredded carrots.

Two cloves garlic – minced

1/2 cup of oats.

1/4 cup chopped fresh parsley.

1 1/2 tbsp tomato paste.

1 tsp dried oregano.

1/2 tsp kosher salt.

1/4 tsp black pepper.

One big egg.

For serving:

Prepared whole wheat pasta noodles, zucchini noodles, or sweet potato noodles.

Good-quality red pasta sauce.

Direction

Rinse the lentils

Measure the lentils into a colander or strainer. Select over and eliminate shrivelled lentils, small pieces of rock, or other particles.

Add the rinsed to a medium saucepan with the veggie broth. Keep an eye on them to guarantee they do not dry out – lentils must always be hardly covered with liquid. If the lentils are not yet tender, but the liquid has been soaked up, add more water and continue to cook.

On the other hand, heat the olive oil in a medium frying pan over medium-low heat. Once hot, include the onion and cook up until the onion is transparent and gently brown for 6 to 8 minutes.

Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook till aromatic, about one additional minute.

Location the oats and parsley in the bottom of a food processor fitted with a steel blade, then pulse a few times to begin breaking up the oats.

Next, add the prepared lentils, onion mix, tomato paste, oregano, salt, and pepper. Pulse twice to combine the mixture, then crack in the egg.

Pulse a few more times till the mix is integrated, but the lentils still have some texture. Reserve and let rest for 10 minutes or cool overnight.

Roll the lentil mix into balls roughly 1 1/2 inches across, about the size of a golf ball. Cook for 10 minutes, then turn, mist again with nonstick spray, and continue baking for 8 to 10 minutes until the meatballs are browned and gently crisp.

nutrition facts:
Calories:73.3

Fat: 2.3 g

Sodium: 80.8 mg

Carbohydrates: 8.9 g

Protein: 5.2 g

lentil meatballs

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lentil meatballs

Lentil Meatballs

Looking for a vegan alternative to traditional meatballs? These lentil meatballs are a tasty and nutritious option to satisfy your cravings.
Cook Time 1 hour
Calories 173.3 kcal

Ingredients
  

  • 1 cup dried brown and green lentils
  • ¾ cup low-sodium vegetable
  • 2 tsp olive oil
  • ½ cup diced onion
  • 1 cup shredded carrots
  • 2 cloves garlic
  • ½ cup of oats
  • ¼ cup chopped fresh parsley
  • tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • 1 big eggs

Instructions
 

  • Rinse the lentils
  • Measure the lentils into a colander or strainer. Select over and eliminate shrivelled lentils, small pieces of rock, or other particles.
  • Add the rinsed to a medium saucepan with the veggie broth. Keep an eye on them to guarantee they do not dry out – lentils must always be hardly covered with liquid. If the lentils are not yet tender, but the liquid has been soaked up, add more water and continue to cook.
  • On the other hand, heat the olive oil in a medium frying pan over medium-low heat. Once hot, include the onion and cook up until the onion is transparent and gently brown for 6 to 8 minutes.
  • Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook till aromatic, about one additional minute.
  • Location the oats and parsley in the bottom of a food processor fitted with a steel blade, then pulse a few times to begin breaking up the oats. Next, add the prepared lentils, onion mix, tomato paste, oregano, salt, and pepper. Pulse twice to combine the mixture, then crack in the egg.
  • Pulse a few more times till the mix is integrated, but the lentils still have some texture. Reserve and let rest for 10 minutes or cool overnight.
  • Roll the lentil mix into balls roughly 1 1/2 inches across, about the size of a golf ball. Cook for 10 minutes, then turn, mist again with nonstick spray, and continue baking for 8 to 10 minutes until the meatballs are browned and gently crisp.
Keyword lentil meatball, meatballs
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