Your favorite marinara or tomato sauce
Pasta, rice, or a fresh salad
Directions:
1. Cook the Lentils:
If using dried lentils, rinse 1/2 cup and cook in salted water until tender (about 20–25 minutes). Drain and let cool.
2. Prepare the Flax Egg:
In a small bowl, mix the ground flaxseed with water. Let it sit for 5–10 minutes until it thickens.
3. Sauté the Onion and Garlic:
Heat a small pan over medium heat with a drizzle of olive oil.
Sauté the chopped onion until translucent, about 3–4 minutes.
Add the minced garlic and cook for another minute. Set aside to cool slightly.
4. Combine the Ingredients:
In a food processor, combine the cooked lentils, breadcrumbs, ground walnuts or seeds, sautéed onion and garlic, flax egg, nutritional yeast, and spices (smoked paprika, cumin, oregano, salt, and pepper).
Pulse until the mixture comes together but still has some texture. Avoid over-processing.
5. Shape the Meatballs:
Scoop out about 1 tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used.
Place the meatballs on a parchment-lined baking sheet.
6. Cook the Meatballs:
Baking Option:
Vegan Lentil Meatballs
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