Italian Lentil Meatballs with Marinara Sauce

Ingredients

• For the Lentil Meatballs:

  • 1 cup cooked lentils (green or brown)
  • 1/2 cup breadcrumbs (make sure they are vegan)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 cup oat flour

• For the Tomato Sauce:

  • 1 can (15 oz) crushed tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional, for added heat)

Cooking Instructions

1. Make the Meatballs:

   • In a mixing bowl, combine the cooked lentils, breadcrumbs, chopped onion, minced garlic, salt, pepper, oregano, basil, thyme, and oat flour.
   • Mix well until combined. If the mixture is too wet, you can add a bit more breadcrumbs until it holds together.

2. Cook the Meatballs:

   • In a large skillet, heat a tablespoon of olive oil over medium heat.
   • Add the lentil meatballs in batches, cooking until they are golden brown on all sides, about 5-7 minutes. Remove them from the skillet and set aside.

3. Prepare the Tomato Sauce:

   • In the same skillet, add another tablespoon of olive oil if needed. Add the crushed tomatoes and then stir in the oregano, basil, bay leaf, salt, and pepper.
   • Allow the sauce to simmer over medium-low heat for about 10 minutes.

4. Simmer the Meatballs:

   • Carefully add the browned lentil meatballs back into the sauce.
   • Let them simmer in the sauce for about 10-15 minutes, allowing them to absorb the flavors.

5. Serve:

   • Remove the bay leaf before serving. Enjoy the lentil meatballs with your choice of pasta, on a sub, or as is with a sprinkle of fresh herbs on top!

Flavor Profile

This dish showcases the hearty, earthy flavors of lentils paired with a rich tomato sauce spiced with aromatic herbs. The oat flour adds a subtle nuttiness while helping to create a great texture for the meatballs that holds up beautifully in the sauce.