Hearty Baked Lentil Meatballs with Roasted Vegetables

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

Hearty Baked Lentil Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Baked Lentil Meatballs with Roasted Vegetables

Enjoy a delicious plate of baked lentil meatballs paired with vibrant roasted vegetables. The tender, savory meatballs are blended with hearty lentils, a touch of egg and whole wheat breadcrumbs, and enhanced with nutritional yeast, delivering a satisfying, wholesome meal with a beautiful assortment of roasted bell pepper and zucchini.

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NUTRITION

555kcal
Protein
34.7g
Fat
13.4g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1 Large Egg (50g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 tablespoon Nutritional Yeast (5g)

1/3 cup Roasted Chickpeas (50g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (90g)

1 teaspoon Olive Oil (5g)

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • 2

    In a large bowl, mash the cooked lentils slightly with a fork, leaving some texture.

  • 3

    Add the egg, whole wheat breadcrumbs, nutritional yeast, roasted chickpeas, garlic powder, salt, and pepper. Mix until well combined.

  • 4

    Form the mixture into 4 to 5 evenly sized meatballs and place them on the prepared baking sheet.

  • 5

    In a separate bowl, toss the diced red bell pepper and sliced zucchini with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on another baking tray.

  • 7

    Place both the meatballs and vegetables in the preheated oven. Bake the meatballs for 20-25 minutes until firm and lightly browned, and roast the vegetables for about 15-20 minutes until tender and slightly charred.

  • 8

    Serve the warm lentil meatballs alongside the roasted vegetables. Enjoy this hearty, balanced meal!

Hearty Baked Lentil Meatballs with Roasted Vegetables

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

Hearty Baked Lentil Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Baked Lentil Meatballs with Roasted Vegetables

Enjoy a delicious plate of baked lentil meatballs paired with vibrant roasted vegetables. The tender, savory meatballs are blended with hearty lentils, a touch of egg and whole wheat breadcrumbs, and enhanced with nutritional yeast, delivering a satisfying, wholesome meal with a beautiful assortment of roasted bell pepper and zucchini.

NUTRITION

555kcal
Protein
34.7g
Fat
13.4g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1 Large Egg (50g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 tablespoon Nutritional Yeast (5g)

1/3 cup Roasted Chickpeas (50g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (90g)

1 teaspoon Olive Oil (5g)

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • 2

    In a large bowl, mash the cooked lentils slightly with a fork, leaving some texture.

  • 3

    Add the egg, whole wheat breadcrumbs, nutritional yeast, roasted chickpeas, garlic powder, salt, and pepper. Mix until well combined.

  • 4

    Form the mixture into 4 to 5 evenly sized meatballs and place them on the prepared baking sheet.

  • 5

    In a separate bowl, toss the diced red bell pepper and sliced zucchini with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on another baking tray.

  • 7

    Place both the meatballs and vegetables in the preheated oven. Bake the meatballs for 20-25 minutes until firm and lightly browned, and roast the vegetables for about 15-20 minutes until tender and slightly charred.

  • 8

    Serve the warm lentil meatballs alongside the roasted vegetables. Enjoy this hearty, balanced meal!