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  • 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



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.


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.

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