Crispy Lentil-Mushroom Meatballs with Herb Marinara

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

Crispy Lentil-Mushroom Meatballs with Herb Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Lentil-Mushroom Meatballs with Herb Marinara

Enjoy these crispy, savory lentil-mushroom meatballs enhanced with crumbled tofu for an extra protein boost, nestled in a vibrant herb-infused marinara sauce. The perfect balance of textures and flavors makes it a satisfying meal that's as nutritious as it is delicious.

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NUTRITION

542kcal
Protein
34.6g
Fat
16.4g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Lentils (198g)

1 cup diced Button Mushrooms (70g)

1/4 cup Rolled Oats (20g)

100g Firm Tofu

1 tablespoon Flaxseed Meal

1/2 cup Marinara Sauce (125g)

1 teaspoon Olive Oil

1 tablespoon Fresh Basil & Oregano (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, mash the cooked lentils slightly, leaving some texture for bite. Add the diced mushrooms, rolled oats, and crumbled firm tofu.

  • 3

    Mix in the flaxseed meal, fresh basil and oregano, and season with salt and pepper. Combine thoroughly until the mixture holds together.

  • 4

    Form the mixture into small, bite-sized meatballs.

  • 5

    Heat the olive oil in a skillet over medium heat. Lightly sear the meatballs on all sides for about 3-4 minutes until they develop a crispy exterior.

  • 6

    Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 10-12 minutes to ensure they are heated through.

  • 7

    While the meatballs are baking, gently warm the marinara sauce in a small saucepan. Stir in extra fresh herbs if desired.

  • 8

    Serve the crispy lentil-mushroom meatballs drizzled with the warm herb marinara sauce. Enjoy the perfect blend of crispy exterior and savory, tender interior.

Crispy Lentil-Mushroom Meatballs with Herb Marinara

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

Crispy Lentil-Mushroom Meatballs with Herb Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Lentil-Mushroom Meatballs with Herb Marinara

Enjoy these crispy, savory lentil-mushroom meatballs enhanced with crumbled tofu for an extra protein boost, nestled in a vibrant herb-infused marinara sauce. The perfect balance of textures and flavors makes it a satisfying meal that's as nutritious as it is delicious.

NUTRITION

542kcal
Protein
34.6g
Fat
16.4g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Lentils (198g)

1 cup diced Button Mushrooms (70g)

1/4 cup Rolled Oats (20g)

100g Firm Tofu

1 tablespoon Flaxseed Meal

1/2 cup Marinara Sauce (125g)

1 teaspoon Olive Oil

1 tablespoon Fresh Basil & Oregano (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, mash the cooked lentils slightly, leaving some texture for bite. Add the diced mushrooms, rolled oats, and crumbled firm tofu.

  • 3

    Mix in the flaxseed meal, fresh basil and oregano, and season with salt and pepper. Combine thoroughly until the mixture holds together.

  • 4

    Form the mixture into small, bite-sized meatballs.

  • 5

    Heat the olive oil in a skillet over medium heat. Lightly sear the meatballs on all sides for about 3-4 minutes until they develop a crispy exterior.

  • 6

    Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 10-12 minutes to ensure they are heated through.

  • 7

    While the meatballs are baking, gently warm the marinara sauce in a small saucepan. Stir in extra fresh herbs if desired.

  • 8

    Serve the crispy lentil-mushroom meatballs drizzled with the warm herb marinara sauce. Enjoy the perfect blend of crispy exterior and savory, tender interior.