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5.0 from 24 votes

Lentil Meatballs

These vegan lentil meatballs are easy to make, packed with flavor and loaded with plant-based protein. Serve them with pasta, on a salad or in a wrap for a delicious meatless meal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 20 meatballs
Calories: 245 kcal
Course: Lunch
Cuisine: American

Ingredients

  • ½ cup dry brown or green lentils
  • 1 ⅓ cup water
  • 1 bay leaf
  • ½ cup chopped walnuts
  • 1 Tablespoon olive oil or avocado oil
  • ½ large onion about 1 heaping cup, chopped
  • 3 cloves garlic minced
  • 1 rib of celery chopped
  • 1 carrot peeled and chopped
  • 1 cup old fashioned rolled oats
  • 3 Tablespoons tamari
  • 3 Tablespoons tomato paste
  • 2 Tablespoons ground flaxseed
  • 2 Tablespoons nutritional yeast
  • 2 teaspoons pure maple syrup
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sea salt

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
  3. In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
  4. While walnuts are toasting and lentils are cooking heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they’ve softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
  5. Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized.
  6. Stir in the reserved lentils
  7. Scoop 1 ½ Tablespoon at a time and shape into a meatball and place on a prepared baking sheet.
  8. Bake for 10 minutes, flip and bake another 10 minutes.
  9. Serve meatballs immediately over spaghetti noodles and sauce, in a wrap, on a salad or as an appetizer with your favorite dipping sauce.
  10. Store leftovers in a sealed container for up to 5 days in the fridge or freeze for up to 1 month.

Nutrition Information

Serving 4 meatballs Calories 245kcal (12%) Carbohydrates 28g (9%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 423mg (18%) Potassium 438mg (13%) Fiber 9g (36%) Sugar 6g (12%)

Nutrition Facts

Serving: 20meatballs

Amount Per Serving

Calories 245

% Daily Value*

Serving 4 meatballs
Calories 245kcal 12%
Carbohydrates 28g 9%
Protein 11g 22%
Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 423mg 18%
Potassium 438mg 9%
Fiber 9g 36%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.