Herb-Spiced Lentil Meatballs with Marinara

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

Herb-Spiced Lentil Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil Meatballs with Marinara

Enjoy a savory twist on classic meatballs with these herb-spiced lentil meatballs featured atop a vibrant, homemade marinara sauce. With a blend of wholesome red lentils, eggs, and chickpea flour enriched by nutritional yeast and fresh herbs, this dish offers a satisfying, plant-forward protein punch and a burst of fresh, aromatic flavor.

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NUTRITION

454kcal
Protein
26.4g
Fat
14.4g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Red Lentils (cooked, ~100g)

2 large Eggs

0.25 cup Chickpea Flour (~30g)

2 tbsp Nutritional Yeast

0.5 cup Marinara Sauce (~125g)

1 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

1 tbsp Fresh Basil, chopped

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cooked red lentils, eggs, chickpea flour, nutritional yeast, minced garlic, and chopped fresh parsley and basil. Season with salt and pepper to taste.

  • 3

    Mix the ingredients until well incorporated. If the mixture feels too wet, add a bit more chickpea flour to help bind it.

  • 4

    Form the mixture into small, bite-sized meatballs (around 10-12 meatballs).

  • 5

    Place the meatballs on the prepared baking sheet and drizzle with olive oil.

  • 6

    Bake for about 20 minutes or until the meatballs are firm and lightly golden on the edges.

  • 7

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

  • 8

    Serve the herb-spiced lentil meatballs warm, topped with the marinara sauce.

Herb-Spiced Lentil Meatballs with Marinara

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

Herb-Spiced Lentil Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil Meatballs with Marinara

Enjoy a savory twist on classic meatballs with these herb-spiced lentil meatballs featured atop a vibrant, homemade marinara sauce. With a blend of wholesome red lentils, eggs, and chickpea flour enriched by nutritional yeast and fresh herbs, this dish offers a satisfying, plant-forward protein punch and a burst of fresh, aromatic flavor.

NUTRITION

454kcal
Protein
26.4g
Fat
14.4g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Red Lentils (cooked, ~100g)

2 large Eggs

0.25 cup Chickpea Flour (~30g)

2 tbsp Nutritional Yeast

0.5 cup Marinara Sauce (~125g)

1 tsp Olive Oil

2 tbsp Fresh Parsley, chopped

1 tbsp Fresh Basil, chopped

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cooked red lentils, eggs, chickpea flour, nutritional yeast, minced garlic, and chopped fresh parsley and basil. Season with salt and pepper to taste.

  • 3

    Mix the ingredients until well incorporated. If the mixture feels too wet, add a bit more chickpea flour to help bind it.

  • 4

    Form the mixture into small, bite-sized meatballs (around 10-12 meatballs).

  • 5

    Place the meatballs on the prepared baking sheet and drizzle with olive oil.

  • 6

    Bake for about 20 minutes or until the meatballs are firm and lightly golden on the edges.

  • 7

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

  • 8

    Serve the herb-spiced lentil meatballs warm, topped with the marinara sauce.