Oven Baked Recipe | Lentil Meatballs

Lentil Meatballs

3/4 cup dried green — brown, or French lentils (I used green French lentils)
1 1/2 cups low-sodium vegetable broth — or chicken broth, plus additional as needed
2 teaspoons olive oil
1/2 cup diced yellow onion — about 1/2 medium onion
1 cup shredded carrots
2 cloves garlic — minced (about 2 teaspoons)
1/2 cup old-fashioned rolled oats — or quick-cooking oats, do not use instant or steel cut
1/4 cup chopped fresh Italian parsley
1 1/2 tablespoons tomato paste
1 teaspoon dried oregano

  • Rinse the lentils: Measure the lentils into a colander or strainer. Pick over and remove any shriveled lentils or small pieces of rock or other debris. Rinse well under cool water. Drain.
  • Cook the lentils: Add the rinsed lentils to a medium saucepan with the vegetable broth. Bring to a rapid simmer over medium high, then reduce the heat to a very low simmer. There should be a few small bubbles, and the lentils should be barely moving. Let gently simmer for 20 to 30 minutes, until the lentils are tender. Keep an eye on them to ensure they do not dry out—you want the lentils to always be just barely covered with liquid. If the lentils are not yet tender but the liquid has been has been absorbed, add more water and continue to cook. Drain off any excess liquid and set aside.
  • Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Once hot, add the onion and cook until onion is translucent and lightly brown, 6 to 8 minutes. Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook until fragrant, about 1 additional minute.
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  • For Full Instruction: wellplated.com

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