Go Back

Lentil “Meat”-balls

Jessica Braider
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine vegetarian
Servings 4

Ingredients
  

  • 1 Tablespoon extra virgin olive oil
  • 2 spring onions or 1 shallot minced
  • 2 cloves garlic minced
  • 1 ½ cup green lentils cooked
  • 1/3 cup grated parmesan
  • ¼ cup bread crumbs
  • ¼ cup chopped fresh parsley or 1 Tablespoon dried parsley
  • 1 egg
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • 1 ½ teaspoons red or white wine vinegar
  • 1 ½ teaspoons soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • If you have not yet cooked your lentils, do that first.
  • Preheat oven to 425. Line a baking sheet with parchment paper, or grease it.
  • Mince your spring onion/shallot and garlic. In a small skillet heat the olive oil over a medium-high heat until shimmering. Add spring onion and sauté for 1-2 minutes, or until translucent. Add garlic and stir for 1 minute. Take off the heat.
  • Put all of the ingredients, including the sautéed onion and garlic, into the food processor and pulse until the ingredients come together, but are not yet a paste (you want some texture).
  • Form the dough into small balls, a little smaller than a golf ball. Place on the baking sheet. Bake in oven for 8-10 minutes, or until they have a crust on the outside.