Crispy Lentil Walnut Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Walnut Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Walnut Meatballs with Roasted Vegetables

Enjoy these crispy, hearty meatballs crafted from lentils and walnuts, perfectly paired with a medley of roasted carrots, zucchini, and red bell pepper. This dish delivers a satisfying blend of textures and flavors—golden, crisp exterior with a tender, flavorful center, finished off with aromatic roasted vegetables.

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NUTRITION

496kcal
Protein
31.8g
Fat
20.4g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked green lentils (100g)

1/8 cup walnuts (15g)

1/4 cup rolled oats (20g)

1 tbsp ground flaxseed

3 large egg whites

1 tbsp nutritional yeast

1/2 cup diced carrot (65g)

1/2 cup sliced zucchini (90g)

1/2 cup sliced red bell pepper (75g)

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a food processor, combine the cooked lentils, walnuts, rolled oats, ground flaxseed, egg whites, and nutritional yeast. Pulse until the mixture holds together but still retains some texture.

  • 3

    Season the mixture with salt and pepper. Form into small meatballs, about 12-15 pieces depending on desired size.

  • 4

    Spread the lentil-walnut meatballs on a baking sheet lined with parchment paper.

  • 5

    In a mixing bowl, toss the diced carrot, sliced zucchini, and red bell pepper with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20 minutes until tender and slightly caramelized, and bake the meatballs for approximately 18-20 minutes until crisp on the outside.

  • 8

    Once cooked, serve the crispy lentil walnut meatballs atop a bed of roasted vegetables and enjoy.

Crispy Lentil Walnut Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Walnut Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Walnut Meatballs with Roasted Vegetables

Enjoy these crispy, hearty meatballs crafted from lentils and walnuts, perfectly paired with a medley of roasted carrots, zucchini, and red bell pepper. This dish delivers a satisfying blend of textures and flavors—golden, crisp exterior with a tender, flavorful center, finished off with aromatic roasted vegetables.

NUTRITION

496kcal
Protein
31.8g
Fat
20.4g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked green lentils (100g)

1/8 cup walnuts (15g)

1/4 cup rolled oats (20g)

1 tbsp ground flaxseed

3 large egg whites

1 tbsp nutritional yeast

1/2 cup diced carrot (65g)

1/2 cup sliced zucchini (90g)

1/2 cup sliced red bell pepper (75g)

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a food processor, combine the cooked lentils, walnuts, rolled oats, ground flaxseed, egg whites, and nutritional yeast. Pulse until the mixture holds together but still retains some texture.

  • 3

    Season the mixture with salt and pepper. Form into small meatballs, about 12-15 pieces depending on desired size.

  • 4

    Spread the lentil-walnut meatballs on a baking sheet lined with parchment paper.

  • 5

    In a mixing bowl, toss the diced carrot, sliced zucchini, and red bell pepper with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet.

  • 7

    Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20 minutes until tender and slightly caramelized, and bake the meatballs for approximately 18-20 minutes until crisp on the outside.

  • 8

    Once cooked, serve the crispy lentil walnut meatballs atop a bed of roasted vegetables and enjoy.