Hearty Lentil-Mushroom Meatballs with Marinara

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

Hearty Lentil-Mushroom Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Lentil-Mushroom Meatballs with Marinara

Savor these hearty, plant-powered meatballs combining the earthiness of lentils and mushrooms with a touch of egg and Parmesan for binding. Baked to perfection, they're served with a vibrant, herby marinara sauce that makes for a comforting meal any time of day.

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NUTRITION

493kcal
Protein
31.6g
Fat
18.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils (150g)

1 cup chopped button mushrooms (70g)

2 large eggs

2 tbsp whole-wheat breadcrumbs (15g)

1 tbsp grated Parmesan cheese (5g)

0.5 cup marinara sauce (125g)

1 tsp olive oil

2 tbsp fresh basil, chopped

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.

  • 2

    In a large bowl, mash the red lentils slightly with a fork, leaving some texture for a hearty bite.

  • 3

    Add the chopped mushrooms, eggs, whole-wheat breadcrumbs, and grated Parmesan to the bowl. Mix until well combined.

  • 4

    Stir in 1 tablespoon of chopped fresh basil, salt, and pepper to taste.

  • 5

    Form the mixture into small meatball shapes (about 12-15 meatballs depending on your preferred size) and place them on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the meatballs are firm and lightly golden.

  • 7

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

  • 8

    Once the meatballs are done, serve them on a plate and spoon the warm marinara sauce generously over the top. Garnish with the remaining fresh basil and enjoy!

Hearty Lentil-Mushroom Meatballs with Marinara

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

Hearty Lentil-Mushroom Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Lentil-Mushroom Meatballs with Marinara

Savor these hearty, plant-powered meatballs combining the earthiness of lentils and mushrooms with a touch of egg and Parmesan for binding. Baked to perfection, they're served with a vibrant, herby marinara sauce that makes for a comforting meal any time of day.

NUTRITION

493kcal
Protein
31.6g
Fat
18.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked red lentils (150g)

1 cup chopped button mushrooms (70g)

2 large eggs

2 tbsp whole-wheat breadcrumbs (15g)

1 tbsp grated Parmesan cheese (5g)

0.5 cup marinara sauce (125g)

1 tsp olive oil

2 tbsp fresh basil, chopped

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.

  • 2

    In a large bowl, mash the red lentils slightly with a fork, leaving some texture for a hearty bite.

  • 3

    Add the chopped mushrooms, eggs, whole-wheat breadcrumbs, and grated Parmesan to the bowl. Mix until well combined.

  • 4

    Stir in 1 tablespoon of chopped fresh basil, salt, and pepper to taste.

  • 5

    Form the mixture into small meatball shapes (about 12-15 meatballs depending on your preferred size) and place them on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the meatballs are firm and lightly golden.

  • 7

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

  • 8

    Once the meatballs are done, serve them on a plate and spoon the warm marinara sauce generously over the top. Garnish with the remaining fresh basil and enjoy!