Lentil and Walnut Meatballs with Silky Tomato Sauce and Steamed Kale

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

Lentil and Walnut Meatballs with Silky Tomato Sauce and Steamed Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Walnut Meatballs with Silky Tomato Sauce and Steamed Kale

Oven-roasted lentil and walnut meatballs simmered in a silky tomato basil sauce, served over a bed of tender steamed kale with a savory nutritional yeast finish.

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NUTRITION

442kcal
Protein
34.2g
Fat
8.2g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

170g Cooked Lentils

28g Nutritional Yeast

5g Chopped Walnuts

5g Flax Seed Meal

80g Tomato Sauce

50g Chopped Kale

1 tsp Garlic Powder

1 tsp Onion Powder

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the flax meal with two tablespoons of water and let sit for five minutes to thicken into a gel.

  • 3

    In a large bowl, roughly mash the cooked lentils while leaving some texture, then fold in the nutritional yeast, chopped walnuts, garlic powder, onion powder, and the flax mixture.

  • 4

    Roll the mixture into small, even meatballs and place them on the prepared baking sheet.

  • 5

    Bake for 20 minutes until the outside is firm and slightly golden.

  • 6

    While the meatballs bake, warm the tomato sauce in a small saucepan over low heat and steam the kale in a steamer basket until tender but still bright green.

  • 7

    Toss the baked meatballs gently in the silky tomato sauce and serve immediately over the bed of steamed kale.

Lentil and Walnut Meatballs with Silky Tomato Sauce and Steamed Kale

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

Lentil and Walnut Meatballs with Silky Tomato Sauce and Steamed Kale

YOUR SOLIN GENERATED RECIPE

Lentil and Walnut Meatballs with Silky Tomato Sauce and Steamed Kale

Oven-roasted lentil and walnut meatballs simmered in a silky tomato basil sauce, served over a bed of tender steamed kale with a savory nutritional yeast finish.

NUTRITION

442kcal
Protein
34.2g
Fat
8.2g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

170g Cooked Lentils

28g Nutritional Yeast

5g Chopped Walnuts

5g Flax Seed Meal

80g Tomato Sauce

50g Chopped Kale

1 tsp Garlic Powder

1 tsp Onion Powder

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the flax meal with two tablespoons of water and let sit for five minutes to thicken into a gel.

  • 3

    In a large bowl, roughly mash the cooked lentils while leaving some texture, then fold in the nutritional yeast, chopped walnuts, garlic powder, onion powder, and the flax mixture.

  • 4

    Roll the mixture into small, even meatballs and place them on the prepared baking sheet.

  • 5

    Bake for 20 minutes until the outside is firm and slightly golden.

  • 6

    While the meatballs bake, warm the tomato sauce in a small saucepan over low heat and steam the kale in a steamer basket until tender but still bright green.

  • 7

    Toss the baked meatballs gently in the silky tomato sauce and serve immediately over the bed of steamed kale.