Directions
Cook the Lentils: In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender. Drain and set aside to cool.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Prepare the Mixture: In a large bowl, combine the cooked lentils, sautéed onion and garlic, breadcrumbs, nutritional yeast, flax eggs, dried oregano, dried basil, dried thyme, salt, pepper, fresh parsley, and tomato paste. Mix until well combined.
Form Meatballs: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Shape the lentil mixture into 1-inch balls and place them on the prepared baking sheet.
Bake: Bake for 25-30 minutes, turning halfway through, until the meatballs are firm and slightly crispy on the outside.
Kitchen Equipment Needed
Medium saucepan
Large skillet
Baking sheet
Parchment paper
Mixing bowls
Measuring cups and spoons
Wooden spoon or spatula
Tips and Variations
Make it Gluten-Free: Use gluten-free breadcrumbs in place of regular breadcrumbs.
Spice it Up: Add a pinch of red pepper flakes or cayenne pepper to the mixture for a bit of heat.
Different Beans: While lentils work best, you can also use other beans like black beans or chickpeas for a different taste and texture.
Sauce It: Serve with marinara sauce, vegan gravy, or your favorite dipping sauce.
Storing Leftovers
Store any leftover lentil meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or until heated through. They can also be frozen for up to 3 months. To reheat from frozen, bake at 375°F (190°C) for 20-25 minutes.
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