Ingredients:
- 1 cup dried brown lentils
- 2 cups vegetable broth or water
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1/4 cup ground flaxseed meal
- 1/4 cup water
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons nutritional yeast (optional, for added flavor)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil (plus more for baking)
Instructions:
- Cook Lentils: Rinse the lentils under cold water. In a medium saucepan, bring the lentils and vegetable broth (or water) to a boil. Reduce heat, cover, and simmer for about 20-25 minutes, or until lentils are tender and liquid is absorbed. Remove from heat and let cool slightly.
- Prepare Flax Egg: In a small bowl, combine ground flaxseed meal with 1/4 cup of water. Stir well and let it sit for 5-10 minutes to thicken.
- Sauté Onion and Garlic: In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, about 5-7 minutes. Remove from heat and let cool slightly.
- Combine Ingredients: Preheat oven to 375°F (190°C). In a large mixing bowl, combine cooked lentils, sautéed onion and garlic, breadcrumbs, flaxseed mixture, dried oregano, dried basil, smoked paprika, nutritional yeast (if using), soy sauce (or tamari), salt, and pepper. Mix well until all ingredients are evenly combined.
- Form Meatballs: Line a baking sheet with parchment paper and lightly brush with olive oil. Roll the lentil mixture into meatball-sized balls and place them on the prepared baking sheet.
- Bake: Bake meatballs in the preheated oven for 25-30 minutes, or until they are firm and golden brown on the outside, turning them halfway through baking for even browning.
- Serve: Once cooked, remove from the oven and let them cool slightly before serving. Serve with your favorite marinara sauce and pasta, or enjoy them on their own as a snack or appetizer.
Enjoy your delicious vegan lentil meatballs!
