NUTRITION

SERVINGS

INGREDIENTS

3/4 cup cooked lentils (150g)

1/4 cup chickpea flour (30g)

1/4 cup ground rolled oats (20g)

1 whole egg (50g)

1 egg white (30g)

1 tbsp grated Parmesan cheese (5g)

2 tbsp chopped fresh parsley

1/4 cup diced onion (40g)

2 cloves minced garlic

1/2 cup marinara sauce (125g)

1 tsp olive oil

1 tsp dried basil & oregano blend

Salt & pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

• 2

  In a large bowl, combine the cooked lentils, chickpea flour, ground rolled oats, whole egg, egg white, grated Parmesan, chopped parsley, diced onion, minced garlic, dried basil & oregano, salt, and pepper.

• 3

  Use a fork or potato masher to lightly mash the lentils, leaving some texture while ensuring ingredients meld together.

• 4

  Form the mixture into evenly sized meatballs, about the size of a golf ball, and place them on the prepared baking sheet.

• 5

  Drizzle the meatballs lightly with olive oil and bake in the preheated oven for 20-25 minutes, or until they are firm and lightly golden on the outside.

• 6

  While the meatballs are baking, gently warm the marinara sauce in a small saucepan over low heat.

• 7

  Once the meatballs are done, plate them and spoon the warm marinara sauce over the top, or serve it on the side for dipping.

• 8

  Enjoy your herb-spiced lentil meatballs as a delightful, protein-packed meal any time of day.