🍝 Cook ½ cup dried French green lentils with vegetable broth. Drain and let cool.
Meanwhile, heat 1 tbsp olive oil on pan on medium heat and sautee ¼ cup chopped onion for about 3 minutes. Add in 2 minced garlic cloves and sautee for about a minute. Add in ½ cup button mushrooms and sautee for about 3 minutes. Add in ½ cup grated carrot and sautee for about 2 minutes. Remove from heat and let cool. -
In a food processor grind cooked lentils, sautéed veggies, ¼ cup fresh parsley, 1 tbsp dried oregano, 1 tbsp tomato paste, 3 tbsp nutritional yeast, and 3 tbsp flaxseed meal until mostly smooth but chunky. -
Scoop 10-12 lentil meatballs onto a aluminum foil lined baking tray greased with cooking spray. Bake lentil for 30-40 minutes at 350F until firm on the outside but soft on the inside. Enjoyed with @eatbanza spaghetti and tomato sauce 😋😋