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92% would make again

Lentil “Meatballs”

by Kahnita Wilkersonfeatured in 6 High Protein Vegetarian Dinners

Under 30 min

Under 30 min

Ingredients

for 12 servings

  • 2 tablespoons olive oil, plus 1 tsp, divided
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 ½ cups green lentil (300 g), cooked
  • 1 egg
  • 1 tablespoon tomato paste
  • ¼ cup fresh italian parsley (10 g), chopped
  • ⅓ cup grated parmesan cheese (35 g)
  • 1 tablespoon whole wheat breadcrumbs
  • 1 ½ tablespoons italian seasoning
  • salt, to taste
  • pepper, to taste

Nutrition Info

Shop ingredients with
    Calories 88
    Fat 3g
    Carbs 10g
    Fiber 1g
    Sugar 0g
    Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
  3. To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
  4. Transfer the mixture to a medium-sized bowl.
  5. Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
  6. Arrange on a parchment paper-lined baking sheet.
  7. Bake for 10-15 minutes.
  8. Remove meatballs from oven and allow to cool for 5-10 minutes.
  9. Serve with spaghetti.
  10. Enjoy!