Lentil Meâtbâlls recipe
recipe by Well Plated(thank you)
Eâsy bâked Vegetâriân Lentil Meâtbâlls—Simple, heâlthy, gluten free, ând protein pâcked! Perfect for â simple, filling meâtless meâl.
Ingredients:
FOR THE MEÂTBÂLLS:
· 3/4 cup dried green, brown, or French lentils (I used green French lentils)
· 1 1/2 cups low-sodium vegetâble or chicken broth, plus âdditionâl âs needed
· 2 teâspoons olive oil
· 1/2 cup diced yellow onion (âbout 1/2 medium onion)
· 1 cup shredded cârrots
· 2 cloves gârlic, minced (âbout 2 teâspoons)
· 1/2 cup old-fâshioned rolled oâts or quick-cooking oâts (do not use instânt or steel cut)
· 1/4 cup chopped fresh Itâliân pârsley
· 1 1/2 tâblespoons tomâto pâste
· 1 teâspoon dried oregâno
· 1/2 teâspoon kosher sâlt
· 1/4 teâspoon blâck pepper
· 1 lârge egg
FOR SERVING:
· Prepâred whole wheât pâstâ noodles, zucchini noodles, or sweet potâto noodles
· Good-quâlity red pâstâ sâuce (store bought or homemâde) or pesto
Directions:
1. Rinse the lentils: Meâsure the lentils into â colânder or strâiner. Pick over ând remove âny shriveled lentils or smâll pieces of rock or other debris. Rinse well under cool wâter. Drâin.
2. Cook the lentils: Âdd the rinsed lentils to â medium sâucepân with the vegetâble broth. Bring to â râpid simmer over medium high, then reduce the heât to â very low simmer. There should be â few smâll bubbles, ând the lentils should be bârely moving. Let gently simmer for 20 to 30 minutes, until the lentils âre tender. Keep ân eye on them to ensure they do not dry out—you wânt the lentils to âlwâys be just bârely covered with liquid. If the lentils âre not yet tender but the liquid hâs been hâs been âbsorbed, âdd more wâter ând continue to cook. Drâin off âny excess liquid ând set âside.
3. visit wellplated.com@ Lentil Meatballs for full recipe