Rinse the lentils thoroughly under cold water, then place them in a medium saucepan with the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside to cool slightly.
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
Transfer the cooked lentils to a large mixing bowl. Add the sautéed onion and garlic mixture, along with dried oregano, basil, smoked paprika, red pepper flakes (if using), breadcrumbs, and a pinch of salt and pepper. Mix well to combine.
In a small bowl, combine ground flaxseeds with water, stirring until it forms a gel-like consistency. This will act as a binding agent for the meatballs. Let it sit for a few minutes to thicken, then add it to the lentil mixture. Stir until everything is evenly incorporated.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using your hands, shape the lentil mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.
While the meatballs are baking, prepare the Tomato Basil Sauce. In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and aromatic.
Stir in crushed tomatoes, tomato paste, dried basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing the flavors to meld together.
Once the meatballs are done baking, remove them from the oven and let them cool slightly.
Serve the vegan lentil meatballs warm, drizzled with the tomato basil sauce and garnished with fresh chopped parsley and basil leaves.
Enjoy these savory meatballs as a main course with your favorite side dishes, such as pasta, quinoa, or roasted vegetables.
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage, simply thaw in the refrigerator before reheating.
These lentil meatballs are not only delicious but also packed with protein, fiber, and essential nutrients, making them a wholesome addition to any meal.
Experiment with different herbs and spices to customize the flavor profile of these meatballs to your liking. Try adding fresh thyme, rosemary, or nutritional yeast for an extra boost of flavor.
For a gluten-free option, use certified gluten-free breadcrumbs or substitute almond flour or chickpea flour.
These vegan lentil meatballs are perfect for meal prep. Double or triple the batch and freeze them in portion-sized containers for quick and easy meals throughout the week.
Serve these meatballs at your next dinner party or gathering and impress your guests with their delicious taste and texture. They’re sure to be a hit with vegans and non-vegans alike!
Incorporating more plant-based meals into your diet is not only good for your health but also for the planet. By enjoying dishes like these vegan lentil meatballs, you’re making a positive impact on both your well-being and the environment.
So why wait? Give this recipe a try and experience the joy of plant-based eating with our delectable lentil meatballs. Your taste buds will thank you!
Enjoy the journey of culinary exploration with these vegan lentil meatballs and let the flavors inspire your creativity in the kitchen. Happy cooking!
Quick Vegan Lentil Meatballs with Tomato Basil Sauce
Ingredients:
1 cup dried green lentils
2 cups vegetable broth
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
1/2 cup breadcrumbs (gluten-free if needed)
2 tbsp ground flaxseeds
6 tbsp water
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Tomato Basil Sauce:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/4 cup tomato paste
1 tsp dried basil
Salt and pepper to taste
Fresh basil leaves, chopped (for garnish).
Instructions:
Cook lentils in vegetable broth until tender, then drain excess liquid and set aside.
Sauté onion and garlic in olive oil until softened.
In a large bowl, mix cooked lentils, sautéed onion and garlic, oregano, basil, smoked paprika, breadcrumbs, salt, and pepper.
In a small bowl, combine ground flaxseeds with water to form a thick mixture. Add to lentil mixture and mix well.
Shape the mixture into golf ball-sized meatballs and place on a lined baking sheet.
Bake at 375°F (190°C) for 20-25 minutes until golden brown and firm.
Meanwhile, prepare the Tomato Basil Sauce by sautéing onion and garlic in olive oil. Add crushed tomatoes, tomato paste, basil, salt, and pepper. Simmer for 10-15 minutes.
Serve lentil meatballs with tomato basil sauce, garnished with fresh parsley and basil leaves.
Enjoy these flavorful vegan lentil meatballs as a satisfying main course!
