Lentils are a food that should be part of our menus as often as possible. Both because of their nutritional properties and because of the variety of their uses. They are an excellent substitute for meat because, in addition to vitamins and minerals, they are rich in complex carbohydrates, vegetable proteins, and fiber.

Green lentils have a mild flavor, and therefore go great with garlic, tomatoes, and basil. Today’s recipe, prepared by Doris, proves that this is so.

Meatballs? Meatballs? And no minced meat? Yes, lentils are beneficial due to their excellent texture and high protein content.

Besides being a meat substitute, lentils also have everything our bodies need nutritionally. What’s so good about them? Read our previous post.

If you’re looking for a way to add more plant-based protein to your diet, look no further than lentils. This affordable legume cooks quickly and is incredibly versatile. From stews and salads to pancakes and croquettes, you can prepare them in a multitude of ways and eat them hot, warm, or cold! But now let’s prepare it like meatballs. Sorry, meatless meatballs are even better than meat!

Ingredients (15)

Ingredients for dumplings:

• 1 + ½ cup cooked green lentils
• ¼ yellow onion
• 2 cloves garlic
• ¾ cup oat flour
• 1 tablespoon tamari
• 1 tablespoon olive oil (+ 1 tablespoon for onion and garlic)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika powder
• Salt
• Pepper

Ingredients for tomato sauce:

• 1 cup passata
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 4 large cherry tomatoes (or other sweeter variety)
• Half a yellow onion
• 1 clove garlic
• 1 tablespoon agave syrup (or other sweetener)
• 1 teaspoon oregano
• A few black olives
• A couple of basil leaves
• Meatless Lentil Balls Recipe

Preparation:

⇒ Note: Lentil and vegetable stew – a simple recipe that can be prepared in an instant!

Preheat oven to 200 degrees, line a baking sheet with baking paper, and lightly oil it. Sauté finely chopped onion and garlic in one tablespoon of oil.

Blend all the ingredients for the balls in a food processor/chopper. Do not mix for too long, just for a few moments to combine the ingredients. Form balls with wet hands and place them on the prepared sheet. Lightly oil (spray with cooking spray if possible). Bake in a preheated oven for 20 minutes. Turn the balls halfway through.

Meanwhile, prepare the sauce. Finely chop the onion, garlic, cherry tomatoes, basil, and olives. Sauté the onion and garlic in the oil and when they are soft, add the tomato paste and cherry tomatoes and sauté briefly until the tomatoes are soft. Add the passata, agave syrup, and oregano and cook over low heat for a few minutes. Towards the end, add the olives and basil and mix everything well.

Add the baked and slightly cooled balls to the sauce and mix.

Serve with classic pasta or zucchini spaghetti.