NUTRITION

SERVINGS

INGREDIENTS

150g Cooked Lentils

20g Rolled Oats

3 large Egg Whites

1 medium Zucchini

0.5 cup Canned Tomatoes

1 tsp Olive Oil

2 cloves Garlic

1 small Onion

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a food processor, combine the cooked lentils, rolled oats, egg whites, minced garlic, chopped onion, chopped fresh basil, and dried oregano. Season with a pinch of salt and pepper, and pulse until the mixture is mostly smooth but still has some texture.

• 3

  Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper and lightly drizzle with olive oil.

• 4

  Bake the meatballs in the preheated oven for 15-20 minutes until they are firm and lightly browned.

• 5

  While the meatballs are baking, spiralize the zucchini to create noodles. Lightly sauté the zucchini noodles in a non-stick pan for 2-3 minutes until just tender, or serve them raw if preferred.

• 6

  In a small saucepan, warm the canned tomatoes with a minced clove of garlic and a pinch of salt for about 5 minutes to create a fresh marinara sauce. Stir occasionally and add extra basil if desired.

• 7

  Plate the zucchini noodles, top with the baked lentil meatballs, and spoon over the fresh marinara sauce. Garnish with additional fresh basil if desired and serve immediately.