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Lentil "Meatballs"

Serves 4 (Makes about 16 balls, 4 balls per serving)


  • 3 tbsp olive oil + 1 tbsp for cooking

  • 3 cloves garlic, minced

  • 1 shallot, minced or 3 tbsp minced white onion

  • 1 1/2 cups cooked green lentils, cooked in vegetable stock (about 1/2 cup dried lentils) 

  • 1/4 cup walnuts

  • 1/2 tbsp oregano

  • 1/2 tbsp thyme

  • 1/2 tsp rosemary

  • 1 large egg

  • 1 tbsp tomato paste

  • Pinch of salt

  • Pinch of pepper

  • 5 tbsp shredded parmesan cheese 


  1. In a pan, sauté shallot/onion and garlic in 1 tbsp of olive oil until slightly browned. 

  2. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

  3. In a food processor, add sautéed shallot/onion, garlic, cooked lentils, walnuts, herbs, egg, tomato past, salt, pepper and parmesan cheese. Pulse frequently until the mixture is dough-like but not pureed. Add olive oil if the mixture is too dry and adjust the herbs to taste.

  4. Using a tablespoon or melon baller, scoop mixture out and, with your fingers, gently form balls on the baking sheet. 

  5. Cook for about 12- 15 minutes. Take the baking sheet out and cerfully turn balls over with a spoon. Cook for another 11-13 minutes.

  6. Serve meatballs over zucchini noodles or cauliflower rice and your choice of tomato sauce or pesto. Sprinkle with parmesan cheese.


For 4 balls:

278 Cals, 11g C, 12g P, 18g F

Click here to download the recipe.

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