Lately, there has been a push for people to transition to more of a plant based diet because research suggests that diets higher in plants like fruits, vegetables, whole grains and beans significantly lower risk of cardiovascular disease and stroke, which are among the leading causes of death in the United States. This recipe is one of my favorite meatless recipes! Lentil meatballs are great tasting, easy to make and mimic traditional meatballs. Enjoy and Mangiamo!
Plant Based "Meat"balls with Peas and Lentil Pasta
Yields: 1 serving
Ingredients:
1 cup black lentils
2 cups water
1 egg
2/3 cup breadcrumbs
1/4 cup tomato sauce
pinch of garlic powder
pinch or onion powder
salt and pepper to taste
1 tbsp olive oil
Directions:
Combine lentils and water in a pot and bring to a boil. Reduce down to a simmer and cook for about 20-25 minutes, or until lentils are soft.
Once lentils are cooked, drain excess water and set aside.
Combine cooked lentils, egg, breadcrumbs, garlic, tomato sauce, salt and pepper in a food processor or blender.
Blend to combine all ingredients.
Once desired consistency is achieved, roll into balls. If batter is too sticky add more breadcrumbs.
Once all the "meat"balls are rolled out. Heat olive oil over medium heat in a skillet and brown/cook meatballs until heated all the way through.
Add to your favorite, pasta, zoodles or salad and enjoy! I used Trader Joe's lentil pasta with Rao's tomato sauce and some fresh green peas.