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Golden brown vegetarian lentil meatballs on a baking sheet with parchment paper

Vegetarian Lentil Meatballs

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 280
Ingredients Method

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 cups wate r
  • 1 tablespoon olive oil
  • 1/2 small onion , finely diced
  • 2 cloves garlic , minced
  • 1/2 cup breadcrumb s
  • 1/4 cup grated Parmesan cheese
  • 1 large egg , lightly beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy.
  2. Drain the lentils thoroughly and let them cool slightly.
  3. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  4. Sauté diced onion and minced garlic in olive oil over medium heat until softened, about 5 minutes.
  5. Transfer lentils to a food processor and pulse 3-4 times until partially mashed but not a pureé.
  6. In a large mixing bowl, combine the pulsed lentils, sautéed onion and garlic mixture, breadcrumbs, Parmesan cheese, beaten egg, oregano, paprika, salt, and pepper.
  7. Form the mixture into 1-inch balls and place them evenly on the prepared baking sheet.
  8. Bake for 20-25 minutes, turning halfway through, until the exterior is browned and firm.