Process soaked lentils in food processor until well mashed
Transfer to large mixing bowl
Cook Aromatics:
Heat oil in pan over medium heat
Sauté diced onion until translucent (5 minutes)
Add grated carrot, cook 5 minutes more
Add minced garlic, cook 1 minute
Let mixture cool slightly
Form Mixture:
Combine mashed lentils with cooked rice
Add sautéed vegetable mixture
Season with coriander, Italian herbs, salt, pepper
Mix thoroughly
Refrigerate 10 minutes
Shape & Cook:
Form mixture into 12-15 golf ball-sized meatballs
Heat oil in large skillet
Fry meatballs until golden (about 5 minutes per side)
Make the Sauce
Create Sauce Base:
Whisk together tomato purée, flour, sugar
Gradually add water while whisking
Season with salt and pepper
Finish Cooking:
Pour sauce over meatballs
Cover and simmer 20 minutes
Garnish with fresh herbs
Nutritional Information (per serving)
Calories: 280
Protein: 12g
Carbohydrates: 45g
Fiber: 8g
Iron: 3.5mg
Calcium: 38mg
Prep Time: 30 minutes (plus soaking)
Cook Time: 35 minutes
Total Time: 4 hours 5 minutes
Servings: 4-6 (12-15 meatballs)
Pro Tips and Tricks
Don’t skip refrigeration – it helps balls hold shape
Process lentils until very smooth for best texture
Use slightly wet hands when forming balls
Don’t overcrowd pan when frying
Let meatballs rest 5 minutes before serving
Variations and Substitutions
Use brown or red lentils instead of green
Swap rice for quinoa or breadcrumbs
Add nutritional yeast for cheese flavor
Include finely chopped mushrooms
Use different herb combinations
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