Meatless Monday Recipe – Lentil “Meatballs”

14 Jan

These meatballs are a delicious and versatile way to get your bean intake, and they’re great for kids.  This recipe calls for making them with basil oil and cherry tomatoes but they’re a blank slate for any sauce you like. Throw them in a sandwich, over some pasta or rice, in a curry or eat them on their own.  Be creative and eat ’em any way you like ’em!

Ingredients:
2 cups cooked lentils
2 garlic cloves, peeled and minced
1 small onion, finely choppedLentil Meatballs
2 large eggs
1 cup breadcrumbs
1/2 cup fresh ricotta (you can substitute with soy yogurt)
3 tbsp tomato paste
pinch of each:  dried fennel seed, dried thyme, dried rosemary
handful of cherry tomatoes
1/2 cup packed basil leaves
olive oil
sea salt
freshly ground pepper

Preparation:
1.  Heat the oven to 375 degrees.  Arrange cherry tomatoes in a baking dish and drizzle with olive oil.  Season with sea salt and freshly ground pepper and place in oven.  Cook for about 5 mins until they’ve burst and melted but not burnt or dried out.  Keep oven heated for meatballs.

2.  Drizzle a pan with olive oil, place over medium high heat and add onion.  Saute for about a minute until translucent.  Add the garlic and dried herbs and pinch of sea salt and pepper, sauteing for about another minute or two until soft and fragrant.  Turn off heat and set aside to cool.

3.  Place cooked lentils in a food processor with tomato paste and a drizzle of olive oil and pulse until smooth.

4.  Beat the eggs in a large mixing bowl.  Add ricotta (or soy yogurt) and mix with beaten eggs until combined.  Add lentils and mix together until smooth.  Add onion/garlic/herb mixture from frying pan, breadcrumbs and season with salt and pepper.  Mush together (using hands is best for this) until combined.  If mixture is still feeling wet, add more breadcrumbs until the mixture is dry enough to stick together and roll into balls.

5.  Place basil in mortar (old fashioned garlic bowl crusher), drizzle about 2-3 tbsp olive oil and grind until it forms a thick oil (it’s okay if there are still bits of basil).

6.  Roll lentil mixture into small balls and place on baking sheet.  Drizzle with olive oil and bake for about 8-10 mins.  Turn balls, and bake for another 5 mins, until slightly browned.

7.  Drizzle with basil oil and serve alongside cherry tomatoes.

ENJOY!!!!

Until next time,

Have a fit and fabulous day!

Lisa

Source:  GOOP (Gwyneth Paltrow newsletter)

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