NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked lentils (198g)

1/4 cup rolled oats (22g)

1/4 cup grated carrot (25g)

1 large egg

1 clove minced garlic

1 tbsp fresh chopped parsley

1/2 cup fresh marinara sauce

6 spears roasted asparagus (134g)

1 tsp dried oregano

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

• 2

  In a medium bowl, combine the cooked lentils, rolled oats, grated carrot, minced garlic, chopped parsley, dried oregano, and a pinch of salt and pepper.

• 3

  Crack the egg into the mixture and stir well until all ingredients are evenly combined. Use a fork or a potato masher to lightly mash the mixture, allowing it to hold its shape while still retaining some texture.

• 4

  Form the mixture into small meatballs, about 12-15 meatballs depending on your preferred size, and place them evenly on the prepared baking tray.

• 5

  Bake the meatballs in the preheated oven for 18-20 minutes, or until they are firm and lightly golden.

• 6

  While the meatballs are baking, arrange the asparagus spears on another baking sheet, drizzle lightly with a bit of salt, pepper, and a touch of olive oil if desired, and roast for about 10-12 minutes until tender-crisp.

• 7

  Warm the fresh marinara sauce in a small saucepan over low heat.

• 8

  Plate the baked meatballs and serve with a generous spoonful of marinara sauce and the roasted asparagus on the side.