Ingredients
- 1 cup Butterfly Green Lentils, rinsed and drained
- 3 cups vegetable broth or water
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup breadcrumbs
- 1/4 cup nutritional yeast (optional, for added flavor)
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for baking or frying
Instructions
Cooking the Lentils:
Step 1
In a medium saucepan, combine the lentils and vegetable broth or water.
Step 2
Bring to a boil, then reduce heat and simmer for about 25-30 minutes or until lentils are tender.
Step 3
Drain any excess liquid.
Sauté Onion and Garlic
Step 1
In a skillet, heat a bit of olive oil over medium heat.
Step 2
Add chopped onions and cook until they become translucent.
Step 3
Add minced garlic and cook for another minute. Remove from heat.
Combine Ingredients
Step 1
In a large bowl, mash the cooked lentils. Add sautéed onion and garlic, breadcrumbs, nutritional yeast (if using), tomato paste, soy sauce, dried oregano, dried basil, smoked paprika, salt, and pepper.
Step 2
Mix well until all ingredients are combined.
Form Meatballs
Step 1
Preheat your oven to 375°F (190°C) if you’re baking the meatballs. If you prefer frying, you can heat a skillet over medium heat.
Step 2
Form the lentil mixture into small meatballs and place them on a baking sheet (if baking) or directly into the skillet (if frying).
Bake or Fry
If baking, bake the meatballs in the preheated oven for about 25-30 minutes or until they are golden brown and cooked through.
OR
If frying, cook the meatballs in the skillet, turning them occasionally, until they develop a crispy exterior on all sides.
Serve as they are or with your favorite pasta or sauce.
