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92% would make again

Lentil “Meatballs”

Tasty Team

Under 30 minutes

Under 30 minutes


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

Powered by
    Calories 88
    Fat 3g
    Carbs 10g
    Fiber 1g
    Sugar 0g
    Protein 4g

Estimated values based on one serving size.


  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!

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