/gheeː peaː teaː/
Servings: 4 | 0 minutes | 450 kcal
The concept of lentil meatballs is believed to have originated from Italy where meatballs are a fundamental part of the cuisine. The vegan twist to it was introduced by health-conscious Italians who wanted to enjoy the traditional flavors without any animal-derived products.
One beautiful summer evening, I found myself in the heart of Italy, exploring local vegan cuisine. The Chef, a jolly old man, introduced me to these savory lentil 'meatballs'. The rest is history.
Ingredients
- 200 grams Green lentils
- 1 pieces Onion
- 2 pieces Garlic cloves
- 1.5 cups Breadcrumbs
- 2 teaspoons Olive oil
- 2 cups Marinara sauce
Instructions
- Cook the lentils as per the instructions on the packet and let them cool.
- Preheat your oven to 375F (190C).
- In a food processor, add cooked lentils, chopped onion, garlic, breadcrumbs, and olive oil. Pulse until the mixture is well combined but still has some texture.
- Roll the lentil mixture into balls and place on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the meatballs are firm and cooked through.
- Heat the Marinara sauce in a pan, add the baked lentil meatballs to the sauce and let it simmer for about 15 minutes.
- Serve hot with some fresh basil leaves on top.