NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked green lentils

1/4 cup rolled oats

2 tablespoons nutritional yeast

1 medium carrot

1/2 medium yellow onion

2 cloves garlic

2 medium zucchini (spiralized)

1/2 cup tomato sauce

1 teaspoon olive oil

1 tablespoon fresh basil

PREPARATION

• 1

  Preheat the oven to 375°F and line a baking sheet with parchment paper.

• 2

  In a food processor, combine the cooked lentils, rolled oats, nutritional yeast, chopped carrot, half chopped yellow onion, and garlic. Pulse until the mixture is well combined but still slightly textured.

• 3

  Season the mixture with salt, pepper, and any desired herbs. Form into small meatballs, about the size of a golf ball.

• 4

  Place the meatballs on the prepared baking sheet and lightly brush with olive oil. Bake for 20-25 minutes until firm and lightly browned.

• 5

  While the meatballs are baking, spiralize the zucchinis into noodles and lightly sauté them in a non-stick pan over medium heat for 2-3 minutes until just tender.

• 6

  Heat the tomato sauce in a small saucepan, and add fresh basil for additional flavor. Stir to combine.

• 7

  Assemble the dish by placing the zucchini noodles on a plate, topping with the lentil meatballs, and drizzling the warm tomato sauce over the top. Garnish with extra basil if desired and serve immediately.