Ingredients

The following ingredients have 12 Servings
  • 3/4 cups green lentils (rinsed)
  • 2 cups water
  • 1/4 cup yellow onion (diced)
  • 2 garlic cloves (minced)
  • 2 tbsp olive oil
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1 flax egg (1 tbsp flaxseed meal+2.5 tbsp water, mixed)
  • 2 tbsp flour (all purpose or arrowroot for gluten free option)
  • 2 tbsp vegan parmesan cheese
  • 3 tbsp seasoned breadcrumbs (gluten free )
  • 1 1/2 cups marinara sauce (optional)

Instruction

  • Add lentils and water to a large saucepan. Bring to a boil, then place lid over top and reduce heat to a simmer and simmer for 15-20 minutes, or until the lentils have absorbed the water and are cooked.
  • While the lentils are cooking, make the flax egg: stir 1 tbsp flaxseed meal and 2.5 tbsp water together and let sit for 5 minutes.
  • Next, heat 1 tbsp oil in a skillet over medium heat, then add the onion and garlic and sauté for 2-3 minutes or until the onion is soft. Add the parsley, thyme, red pepper flakes, and salt and stir for 1 more minute; remove from heat and set aside.
  • Once the lentils are cooked, transfer them to a large bowl and use a potato masher or fork to mash them (this should take 1-2 minutes). Then, add the onion mixture to the bowl and stir to combine. Last, stir in the flax egg, flour, breadcrumbs, and cheese.
  • Use your hands to form the mixture into 12 meatballs. Add the remaining oil to a skillet, then sauté the meatballs for 3-4 minutes, or until they start browning on the outside. If you're adding sauce, remove the skillet from the heat (or turn heat down to low) and pour the sauce over top.