Posted on 13 Comments

Lentil Meatballs

I made these because I was wanting to try my hand at using lentils in a different way. There is no need to cook the lentils before making the meatballs. By soaking them the lentils keep their texture, yet are tender.

This is one of those combine everything together type of recipes. One of my favorite kinds.

First Blend:

  • 1/2 c onion, chopped
  • 8 oz. portobello mushrooms
  • 1 tbsp All-Purpose Seasoning
  • 1/2 c walnuts
  • 1/2 c nutritional yeast

Combine onions, mushrooms, All-Purpose Seasoning, walnuts and nutritional yeast into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, tomato paste, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into golf ball size balls. This recipe makes about 24 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 15 minutes. Turn lentil balls over and bake for an additional 10 minutes.

Serve with pasta and a favorite sauce, or in your favorite grain bowl.

Serve. Eat. Enjoy.



13 thoughts on “Lentil Meatballs

  1. I use lentils to make “mince” bur never made meatballs with them until now………

    1. Hi Sheree. My omnivore husband said, If I had not told him this was vegan he would never had guessed. They are just about perfect all around. Thanks for stopping by Cathryn’s Kitchen.

  2. Does it matter what type of lentils? Green,red,black just wondering.

    1. Hi Jayne. I used brown lentils for a few reasons. 1. It was I had on hand. 2. Red lentils tend to fall apart and turn to mush. I like to use the red for my Red Lentil Tortillas. 3. I did not try any others. You could try another type and let me know how turns out. Thanks for stopping by Cathryn’s Kitchen.

  3. I am allergic to mushrooms. Is there anything that can substitute?

    1. Hi Barb. I will have to think on that one. Maybe eggplant. They both have similar water content, and eggplant takes on flavors. Eggplant just might be a good substitute. Let me know how it works. Thanks for stopping by Cathryn’s Kitchen.

  4. How long do you soak the lentils?

    1. Hi Sue. I soaked them for an hour or two. You want them to plump up and have a little give when you squish between your fingers, not mushy though. Thanks for stopping by Cathryn’s Kitchen.

      1. Thanks! I hope to try this recipe soon.

  5. Is this 1 cup lentils then soak or measure after soaking?

    1. Hi Laura. It is 1 cup of dry lentils, then soak. Thanks for stopping by Cathryn’s Kitchen.

  6. […] love the Lentil Meatballs. I adapted the recipe for JB so they could have some too. This is an Asian version that is just […]

  7. […] meal came together so quickly, because I had most of it already prepared. I had the Lentil Meatballs and the Marinara already made. I just had to combine them and make some GF […]

Leave a Reply