Rinse the green lentils under cold water. In a medium saucepan, bring 3 cups of water to a boil, then add the lentils. Lower the heat, cover, and simmer for 20-25 minutes until the lentils are tender. Drain any excess water and set the lentils aside to cool slightly.
Sauté the Aromatics:
While the lentils are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute, being careful not to burn it.
Mash the Lentils:
Once the lentils have cooled slightly, transfer them to a large mixing bowl. Use a fork or potato masher to mash the lentils until most of them are broken down, leaving some whole for texture.
Combine the Ingredients:
Add the sautéed onion and garlic, breadcrumbs, ground flaxseed, nutritional yeast, tomato paste, oregano, thyme, smoked paprika, soy sauce, salt, pepper, and parsley to the mashed lentils. Mix everything thoroughly until well combined. If the mixture feels too wet, add a bit more breadcrumbs until it holds together.
Form the Meatballs:
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil. Using your hands, shape the lentil mixture into small meatballs, about 1 to 1 1/2 inches in diameter, and place them on the prepared baking sheet. Arrange them so they are not touching each other.
Bake the Meatballs:
Bake the meatballs for 20-25 minutes, flipping them halfway through for even cooking. They should be golden brown and firm to the touch when done.
Serve and Enjoy:
Serve the lentil meatballs with your favorite marinara sauce and pasta, in a sub roll with vegan cheese, or alongside a fresh salad. Enjoy!
Tips for Serving and Storing:
Serving Suggestions:
These vegan green lentil meatballs are incredibly versatile. For a classic Italian dish, pair them with spaghetti and marinara sauce. You can also serve them as an appetizer with a dipping sauce, or make a hearty sandwich by placing them in a sub roll with fresh greens and a drizzle of vegan mayo or sauce.
Storing Leftovers:
If you have leftovers, store the cooked lentil meatballs in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen for up to 2-3 months. To reheat, simply bake them in the oven at 350°F (175°C) for 10-12 minutes or microwave them for a quicker option.
Make-ahead Tip:
You can prepare the lentil meatball mixture in advance and store it in the fridge for up to 24 hours before baking. This allows the flavors to meld together and makes meal prep easier.
Variants:
Spicy Lentil Meatballs:
If you love a little heat, add some crushed red pepper flakes or a finely chopped chili pepper to the mixture. This will give the meatballs a nice spicy kick.
Herbed Lentil Meatballs:
Experiment with different herbs and spices to suit your taste. Fresh basil, rosemary, or sage would work wonderfully with these meatballs, adding an aromatic layer of flavor.
Nut-Free Version:
If you need a nut-free version, simply replace the ground flaxseed with chia seeds or additional breadcrumbs. The flaxseed helps bind the ingredients, but other options can work just as well.
Cheesy Lentil Meatballs:
For a cheesy flavor, increase the nutritional yeast or add some vegan parmesan. You can also stuff the center of the meatballs with a small cube of vegan cheese for a delicious surprise when you bite into them.
FAQ:
Can I use canned lentils instead of dried?
Yes! If you prefer to use canned lentils, drain and rinse them well. You’ll need about 2 1/2 cups of canned lentils to substitute for 1 cup of dried lentils. Be sure to reduce the cooking time, as canned lentils are already cooked.
Can I make these gluten-free?
Absolutely! Just substitute regular breadcrumbs with gluten-free breadcrumbs, or use crushed gluten-free crackers. The recipe is naturally gluten-free if you use the right ingredients.
Can I bake these meatballs instead of frying them?
Yes, these meatballs are baked for a healthier and more convenient option. Baking them in the oven gives them a firm texture and a slightly crispy exterior without the need for frying.
Can I make these meatballs without nutritional yeast?
Yes, nutritional yeast is optional in this recipe, but it adds a cheesy, umami flavor. If you prefer not to use it, you can skip it or substitute it with a small amount of vegan cheese.
How do I freeze these lentil meatballs?
To freeze the meatballs, arrange them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. To reheat, bake them directly from frozen at 375°F (190°C) for 15-20 minutes.
Conclusion: These Vegan Green Lentil Meatballs are a delicious, plant-based twist on a classic comfort food. Full of flavor and texture, they’re perfect for anyone looking to reduce their meat intake without compromising on taste. Easy to make and highly versatile, this recipe is ideal for meal prep, family dinners, or casual gatherings. Whether served with pasta, in a sub sandwich, or as a tasty snack, these lentil meatballs are sure to become a favorite in your vegan recipe repertoire. Enjoy!
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