Hearty Lentil Meatballs with Zesty Marinara and Roasted Asparagus

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

Hearty Lentil Meatballs with Zesty Marinara and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Meatballs with Zesty Marinara and Roasted Asparagus

Enjoy a comforting plate of tender lentil meatballs bursting with savory herbs, served over a vibrant, zesty marinara and accompanied by perfectly roasted asparagus. This dish marries hearty plant-based protein with fresh, crisp vegetables, offering a satisfying and balanced meal.

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NUTRITION

512kcal
Protein
37.7g
Fat
17.2g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils

1/4 cup rolled oats

1 whole egg

2 egg whites

1 tbsp flaxseed meal

1/2 tsp garlic powder

1/2 tsp Italian herbs

Salt and pepper to taste

1/2 cup low-sugar marinara sauce

1 cup asparagus

1 tsp extra virgin olive oil

1 tsp lemon zest

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked lentils, rolled oats, whole egg, egg whites, and flaxseed meal. Add garlic powder, Italian herbs, salt, and pepper. Mash the mixture lightly with a fork or pulse a few times in a food processor until combined but still retaining texture.

  • 3

    Form the mixture into small meatballs, about the size of a golf ball, and arrange them on a lightly greased baking tray.

  • 4

    Bake the lentil meatballs for 15-18 minutes until firm and lightly browned.

  • 5

    While the meatballs bake, warm the marinara sauce in a small saucepan over low heat.

  • 6

    Trim and wash the asparagus, then toss with olive oil, salt, and pepper. Arrange on a separate baking sheet and roast in the oven for about 10 minutes until tender but still crisp.

  • 7

    To serve, spoon a generous amount of warm marinara sauce onto a plate, place the lentil meatballs on top, and arrange the roasted asparagus on the side. Finish with a sprinkle of fresh lemon zest for a zesty finish.

Hearty Lentil Meatballs with Zesty Marinara and Roasted Asparagus

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

Hearty Lentil Meatballs with Zesty Marinara and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Meatballs with Zesty Marinara and Roasted Asparagus

Enjoy a comforting plate of tender lentil meatballs bursting with savory herbs, served over a vibrant, zesty marinara and accompanied by perfectly roasted asparagus. This dish marries hearty plant-based protein with fresh, crisp vegetables, offering a satisfying and balanced meal.

NUTRITION

512kcal
Protein
37.7g
Fat
17.2g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils

1/4 cup rolled oats

1 whole egg

2 egg whites

1 tbsp flaxseed meal

1/2 tsp garlic powder

1/2 tsp Italian herbs

Salt and pepper to taste

1/2 cup low-sugar marinara sauce

1 cup asparagus

1 tsp extra virgin olive oil

1 tsp lemon zest

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked lentils, rolled oats, whole egg, egg whites, and flaxseed meal. Add garlic powder, Italian herbs, salt, and pepper. Mash the mixture lightly with a fork or pulse a few times in a food processor until combined but still retaining texture.

  • 3

    Form the mixture into small meatballs, about the size of a golf ball, and arrange them on a lightly greased baking tray.

  • 4

    Bake the lentil meatballs for 15-18 minutes until firm and lightly browned.

  • 5

    While the meatballs bake, warm the marinara sauce in a small saucepan over low heat.

  • 6

    Trim and wash the asparagus, then toss with olive oil, salt, and pepper. Arrange on a separate baking sheet and roast in the oven for about 10 minutes until tender but still crisp.

  • 7

    To serve, spoon a generous amount of warm marinara sauce onto a plate, place the lentil meatballs on top, and arrange the roasted asparagus on the side. Finish with a sprinkle of fresh lemon zest for a zesty finish.