Well they don’t look the prettiest, but they looked worse when they were blended into mush, they are delicious now! I wanted to find a meat substitute for meatballs that were allergen free: no eggs, wheat, nuts, dairy, etc. This is what happened. Allergen free, vegan, vegetarian! A win for most diet restrictions! Any very easy with not many ingredients, double win!! You could also flatten these bad boys out and make a patty for lentil burgers if you’re feeling adventurous. Let me know if you do… enjoy!
Ingredients:
3 cups cooked lentils
2 TBSP vegetable broth
1½ cups ground rolled oats or bread crumbs (I used a combo of both)
1 TBSP garlic powder
1 TBSP basil
1 TBSP parsley
1 TBSP oregano
1 tsp cumin
½ tsp salt
Directions:
1. Preheat oven to 400 degrees
2. Ground oats or make bread crumbs with food processor
3. Blend lentils with 2 TBSP vegetable broth
4. Combine ground oats/breadcrumbs with spice mixture
5. Add mixture to lentils and blend together
6. Use hands to form large meat balls, about 1.5 inches in diameter
7. Bake for 15- 20 minutes
Do you like lentils? How do you usually eat them? I always had them mixed with broccoli and Annie’s homegrown mac and cheese this week and it was fantastic! Follow me on instagram at Dietitian Jess for more pics and recipe ideas!