Ingredients
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1 cup dried green or brown lentils
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2 1/2 cups vegetable broth
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1/2 cup rolled oats (gluten-free if needed)
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1/2 cup finely chopped onion
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3 cloves garlic, minced
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1/4 cup fresh parsley, chopped
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1/4 cup fresh basil, chopped
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1/4 cup nutritional yeast
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon red pepper flakes (adjust to your spice preference)
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1 Salt and black pepper to taste
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1 tablespoon olive oil, for cooking
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1 Marinara sauce, for serving
Directions
These lentil meatballs can be made in advance and stored in the refrigerator or freezer for later use. Reheat them in the oven or microwave before serving.
Steps
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1
Done
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Rinse the lentils and place them in a pot with the vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 25-30 minutes or until the lentils are tender and the liquid is absorbed. Allow them to cool slightly. |
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2
Done
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. |
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3
Done
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In a food processor, combine the cooked lentils, rolled oats, chopped onion, minced garlic, fresh parsley, fresh basil, nutritional yeast, dried oregano, dried thyme, red pepper flakes, salt, and black pepper. Pulse until the mixture is well combined but still has some texture. |
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4
Done
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Take small portions of the lentil mixture and roll them into meatball-sized balls using your hands. Place the meatballs on the prepared baking sheet. |
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5
Done
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Brush the meatballs with olive oil for a golden crust, if desired. |
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6
Done
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Bake the meatballs in the preheated oven for about 25-30 minutes, or until they are firm and slightly crispy on the outside. |
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7
Done
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Serve the Vegan Italian-Inspired Lentil Meatballs with your favorite marinara sauce and cooked pasta or as a sandwich filling. |
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8
Done
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Enjoy the hearty flavors of Italy in every bite! |
