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 these hearty, plant-forward lentil meatballs infused with fresh herbs and spices, perfectly paired with a bright, homemade marinara sauce. This dish is a satisfying balance of textures and flavors, ideal for any meal of the day while keeping your nutrition goals in check.

Try 7 days free, then $12.99 / mo.

NUTRITION

589kcal
Protein
41.3g
Fat
11.6g
Carbs
83.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (100g)

1/4 cup dry Rolled Oats (20g)

1 large Egg

2 tablespoons grated Parmesan Cheese (10g)

1/2 cup Marinara Sauce (125g)

2 tablespoons chopped Fresh Parsley

2 tablespoons chopped Fresh Basil

2 cloves Garlic

1 teaspoon Dried Oregano

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils under cold water and cook them in water until tender, about 15-20 minutes. Drain well and let cool slightly.

  • 2

    In a large mixing bowl, combine the cooked lentils, rolled oats, egg, grated Parmesan, chopped parsley and basil, minced garlic, and dried oregano. Season with salt and pepper.

  • 3

    Using a fork or a potato masher, lightly mash the mixture until it binds together but still retains some texture.

  • 4

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 5

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or add a teaspoon of olive oil if desired. Cook the meatballs in batches, browning on all sides, about 3-4 minutes per side.

  • 6

    Once browned, lower the heat and pour the marinara sauce into the skillet, gently simmering the meatballs in the sauce for an additional 5 minutes to heat through.

  • 7

    Serve warm, garnished with extra fresh basil if desired.

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 these hearty, plant-forward lentil meatballs infused with fresh herbs and spices, perfectly paired with a bright, homemade marinara sauce. This dish is a satisfying balance of textures and flavors, ideal for any meal of the day while keeping your nutrition goals in check.

NUTRITION

589kcal
Protein
41.3g
Fat
11.6g
Carbs
83.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Red Lentils (100g)

1/4 cup dry Rolled Oats (20g)

1 large Egg

2 tablespoons grated Parmesan Cheese (10g)

1/2 cup Marinara Sauce (125g)

2 tablespoons chopped Fresh Parsley

2 tablespoons chopped Fresh Basil

2 cloves Garlic

1 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils under cold water and cook them in water until tender, about 15-20 minutes. Drain well and let cool slightly.

  • 2

    In a large mixing bowl, combine the cooked lentils, rolled oats, egg, grated Parmesan, chopped parsley and basil, minced garlic, and dried oregano. Season with salt and pepper.

  • 3

    Using a fork or a potato masher, lightly mash the mixture until it binds together but still retains some texture.

  • 4

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

  • 5

    Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or add a teaspoon of olive oil if desired. Cook the meatballs in batches, browning on all sides, about 3-4 minutes per side.

  • 6

    Once browned, lower the heat and pour the marinara sauce into the skillet, gently simmering the meatballs in the sauce for an additional 5 minutes to heat through.

  • 7

    Serve warm, garnished with extra fresh basil if desired.