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Lentil Meatballs

These Lentil "Meatballs" are plant-based version of classic meatballs. This recipe is gluten free, vegan, and grain free.
Course Dinner, Main Dishes
Cuisine Italian
Servings 3 servings


  • Food Processor
  • Strainer
  • Pot
  • Oven


  • 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


  • 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.


I like to top the lentil meatballs over spaghetti squash or zucchini noodles.
Keyword Gluten Free, grain free, lentil meatballs, Vegan