Recipe · Bean protein

Lentils intomeatballs.

Name: Lentil meatballs
Cuisine: Vegan
Ingredients: 2 cups dry brown or green lentils (400 g); 1 medium potato; 1 medium onion; 2 medium carrots; 1 cup fine dry breadcrumbs (120 g); 1 handful fresh parsley, finely chopped (30 g); 2 tsp Italian seasoning; 2 tsp garlic powder; 1 tsp paprika; 1 ½ tsp salt; ½ tsp black pepper; 3 tbsp olive oil; 3 cups marinara sauce; Fresh basil

They come out firm, golden and hold up in the sauce. Original recipe by @dr.vegan.

40 minsimmering

32meatballs

12.3 gper 4*

Ingredients

0 of 14 ready

2 cups dry brown or green lentils (400 g)
1 medium potato
1 medium onion
2 medium carrots
1 cup fine dry breadcrumbs (120 g)
1 handful fresh parsley, finely chopped (30 g)
2 tsp Italian seasoning
2 tsp garlic powder
1 tsp paprika
1 ½ tsp salt
½ tsp black pepper
3 tbsp olive oil
3 cups marinara sauce
Fresh basil

Method

Simmer the lentils with the whole potato, onion and carrots, covered in water, for about 40 minutes.
Drain well and mash everything into a dough.
Mix in the breadcrumbs, parsley, spices and 2 tbsp of olive oil. Let it rest 10 minutes.
Roll it all into balls and brush them with the remaining oil.
Bake at 400°F for 30 to 40 minutes, turning halfway.
Warm the marinara with the basil and add the meatballs right before serving.

■ SOURCE CHECKED*Every 4 meatballs: 12.3 g of protein from the lentils alone. USDA FoodData Central.

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Lentils intomeatballs.

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