NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Lentils (198g)

1 large Egg (50g)

1/4 cup Rolled Oats (20g)

1/2 cup Marinara Sauce (125g)

1 medium Zucchini (196g) for noodles

2 Tbsp Fresh Basil

2 Garlic cloves

1 tsp Olive Oil

1 tsp Italian Seasoning

PREPARATION

• 1

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

• 2

  In a large bowl, mash the cooked lentils until mostly smooth, leaving a few whole for texture.

• 3

  Add the egg, rolled oats, one minced garlic clove, Italian seasoning, and a pinch of salt and pepper to the lentils. Mix until well incorporated.

• 4

  Form the mixture into small meatballs, about the size of a walnut, and place them on the prepared baking sheet.

• 5

  Bake the meatballs for 20-25 minutes or until firm and just starting to brown, turning them halfway through.

• 6

  While the meatballs are baking, spiralize the zucchini into noodles and set them in a bowl.

• 7

  In a small saucepan, heat the olive oil over medium heat and sauté the remaining minced garlic for about 30 seconds until fragrant.

• 8

  Add the marinara sauce to the pan and simmer for 3-5 minutes. Stir in chopped fresh basil at the end.

• 9

  Plate a serving of zucchini noodles topped with a few baked lentil meatballs and spoon over the warm marinara sauce.

• 10

  Garnish with extra basil if desired and serve immediately.