Lentil “Meatballs"

Name: Lentil “Meatballs"
Cuisine: Italian
Ingredients: 1 cup green or brown lentils, rinsed well; 1 cup green or brown lentils, rinsed well; ½ red onion, diced; 4–5 oil-cured sun-dried tomatoes, finely diced; 2 tablespoons extra virgin olive oil; 6–8 oil cured black olives, finely minced; 1 tablespoon soy sauce; 5–6 tablespoons whole wheat bread crumbs; 4–5 sprigs fresh flat-leaf parsley, coarsely chopped; Extra virgin olive oil; 1 clove fresh garlic, peeled, left whole; Sea salt; 2 cups canned tomato puree or crushed/diced tomatoes; 2 cups canned tomato puree or crushed/diced tomatoes; Pinch sea salt; 2–3 sprigs fresh basil, leaves removed from stems, shredded; Generous pinch dried oregano

Preparation info

10–12
“Meatballs”

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

I’m not one for faux foods. You’ll never see me take a Brussels sprout and disguise it as a Swedish meatball, but every now and again, I long for some of the foods of my youth and then I create plant-passionate versions of those foods to satisfy my nostalgia. This is one of those dishes.

Ingredients

Meatballs

1 cup green or brown lentils, rinsed well
½ red onion, diced
4–5

Europe
Sweden
Italy
Starter
Vegan
Nordic

Method

Place the lentils, onions and sun-dried tomatoes in a saucepan with 3½ cups of spring or filtered water. Bring to a boil over medium heat. Cover; reduce heat to low and cook until all the liquid has absorbed and the lentils are quite soft, about 40 minutes. Set aside to cool before proceeding. (You may cook the lentils ahead of time.)

When the lentils have cooled, mash them lightly with