Add the rinsed lentils to a medium-size saucepan and cover with at least 6 cups of water. Bring to a boil over high heat. When the water begins to boil cover the pan with a tight fitting lid and reduce the heat to medium-low. Simmer the lentils over medium-low heat until just tender, about 15 minutes.
Preheat the oven to 375°F.
Drain and rinse the lentils under cold water and place in a large bowl. Use a potato masher to mash the lentils until theyre mashed a bit but still have some texture.
Add the egg, breadcrumbs, garlic, basil, oregano, parsley, salt & pepper to the lentils and stir until well combined.
Use your hands to form the lentil mixture into balls roughly 1 to 1 1/2-inches in diameter and set aside.
Brush the inside bottom of a rimmed baking sheet with the olive oil and set aside. Spread the Parmesan out onto a plate then roll the lentil balls in the Parmesan to coat evenly and place them spread out on the oiled baking sheet.
Bake in the preheated oven for 25 minutes.
Take the lentil meatballs out of the oven and let sit for a few minutes before removing them from the baking sheet.
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