Lentil "Meatballs"
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 142.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 249.2 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 7.1 g
- Protein: 7.0 g
View full nutritional breakdown of Lentil "Meatballs" calories by ingredient
Introduction
Modified from Thug Kitchen Modified from Thug KitchenNumber of Servings: 10
Ingredients
-
1 cup Dried Lentils, Green or Brown
4 oz Black Beluga Lentils
1.5 medium (2-1/2" dia) Onions, raw chopped
2 large (7-1/4" to 8-1/2" long) Carrots, raw chopped
3 stalk, large (11"-12" long) Celery, raw chopped
2 clove Garlic minced
1 tsp Thyme, ground
.5 tsp Salt
0.31 cup Tomato Paste
2 medium Mushrooms, fresh
.5 cup Bread crumbs, dry, grated, plain
.5 cup Parsley
.33 cup Pine Nuts chopped finely
Directions
Put lentils in 2 quarts of water and bring to a boil. Let simmer until soft. Drain and let cool. Mash or macerate in food processor.
Using the 1/4 cu oil, sautee onion, garlic, carrots, celery, thyme and salt until tender. Add tomato paste and cook for another 3-5 min. Add mushrooms ad cook for another 15 minutes or until liquid in absorbed. Let cool
Mix lentils, vegetables, bread crumbs, parsley and nuts by hand and refrigerate approximately 25 min.
Preheat oven to 400
Drizzle remaining oil in 9x13 inch pan.
Rool into golf ball sized balls, pack firmly. Place on pan about 1/4 inch apart.
Roast for approximately 30 min.
Let cool approximately minutes and serve.
Serving Size: makes 20 1-1/12 inch meatballs
Number of Servings: 10
Recipe submitted by SparkPeople user CRYSTAL5851.
Using the 1/4 cu oil, sautee onion, garlic, carrots, celery, thyme and salt until tender. Add tomato paste and cook for another 3-5 min. Add mushrooms ad cook for another 15 minutes or until liquid in absorbed. Let cool
Mix lentils, vegetables, bread crumbs, parsley and nuts by hand and refrigerate approximately 25 min.
Preheat oven to 400
Drizzle remaining oil in 9x13 inch pan.
Rool into golf ball sized balls, pack firmly. Place on pan about 1/4 inch apart.
Roast for approximately 30 min.
Let cool approximately minutes and serve.
Serving Size: makes 20 1-1/12 inch meatballs
Number of Servings: 10
Recipe submitted by SparkPeople user CRYSTAL5851.