Lentil Meatballs
These Lentil "Meatballs" are plant-based version of meatballs. This recipe is gluten free, vegan, and grain free.
Equipment
- Food Processor
- Strainer
- Pot
- Oven
Ingredients
- 3/4 cup Green Lentils dried
- 1 Carrot medium
- 1/2 White Onion
- 3 cloves Garlic
- 1/2 cup Pumpkin Seeds unsalted
- Handful Fresh Parsley
- pinch Sea Salt
- pinch Ground Pepper
- Avocado Oil
Instructions
- Put lentils in a pot of boiling water cook per instructions on packaging. Once cooked, place lentils in strainer and allow to cool and dry.
- Cut onion and carrot- I like to cut the carrot into ribbons using a vegetable peeler. Saute in a frying pan with avocado oil, sea salt, and ground pepper until soft. Add garlic and allow to cook for about 30 seconds. Place pan aside to cool.
- Set oven to 400 deg.
- Once cooled, place lentils, onion, carrots, and garlic into blender or food processor. Add a handful of fresh parsley, 2 tablespoons of avocado oil, salt and pepper to taste. Blend until smooth. If the mixture is dry and not blending easily, add a couple of tablespoons of filtered water to help blend. Once the mixture is smooth, add pumpkin seeds and pulse to chop and mix the seeds, but not fully blend.
- Coat a baking dish with avocado oil or line with parchment paper.
- Form the mixture into balls and place on baking dish.
- Place baking dish in the oven and bake for 30-40mins depending on the size of the lentil meatballs.
Notes
I like to top the lentil meatballs over spaghetti squash or zucchini noodles.