I recently experimented with a new take on Vegetarian Mains using green lentils, grated carrots, and rolled oats blended with minced garlic, tomato paste, and fresh onion. I found these protein-packed lentil meatballs to be a flavorful and satisfying option that pairs beautifully with pasta, rice or your favorite sauce.

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I recently stumbled upon this recipe for Easy Vegetarian Lentil Meatballs and was surprised how simple it actually is. I was a bit skeptical at first since I’ve tried so many meatball recipes that were hard to follow, but this one blew me away.

First, you start with 1 cup dried lentils cooked in 3 cups water with a bay leaf until they’re tender. Then you blend these with finely chopped onion, minced garlic, and a grated carrot.

You mix in rolled oats, breadcrumbs, and tomato paste with a sprinkle of dried basil and thyme, plus a pinch of salt and pepper. I even added a bit of olive oil and made a flax egg for extra binding.

It’s a damn tasty and healthy dinner that’s perfect for busy nights, and can even fit in a 500 calorie meal plan or mealprep routine. Enjoy these tasty vegetarian mains any time you crave a plant-based twist on classic meatballs!

Why I Like this Recipe

1. I love how simple it is to make, yet it comes out super flavorful with all the lentils, veggies and herbs mixing in really nicely.
2. I really appreciate that it’s healthy and packed with plant-based protein; it fills me up without feeling heavy.
3. I like that it’s versatile since I can tweak it to be vegan or gluten free depending on my mood or what I have in my pantry.
4. I enjoy the fact that the texture is fun – the mash of lentils with oats and breadcrumbs makes every bite interesting and satisfying.

Ingredients

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Lentils are protein powerhouses loaded with fibre, they give a hearty bite and keeps you full longer.
Onions add a sweet savory aroma and depth, making the dish more tasty and balanced.
Grated carrots offer natural sweetness, extra vitamins, and a little crunch that enhances flavor.
Rolled oats deliver whole grains and help bind the mix, keeping the meatballs together real good.
Olive oil provides healthy fats and moisture so every bite is smooth and rich.
A flax egg works as a plant binder, helping all the ingredients stick, without any weird additives.

Ingredient Quantities

1 cup dried lentils (green or brown), rinsed

3 cups water

1 bay leaf

1 small onion, finely chopped

2 garlic cloves, minced

1 large carrot, grated

1/3 cup rolled oats

1/4 cup breadcrumbs (use gluten free if needed)

1 tbsp tomato paste

1 tsp dried basil

1/2 tsp dried thyme

Salt and pepper, to taste

1 tbsp olive oil

1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) (optional for binding)

How to Make this

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1. Rinse the lentils then put them in a medium pot with 3 cups of water and a bay leaf. Bring it to a simmer and cook for about 20 minutes until the lentils get tender.

2. While the lentils are cooking, heat 1 tbsp olive oil in a pan over medium heat. Add the chopped onion and minced garlic and cook until they soften.

3. Stir in the grated carrot into the pan and let it cook for a couple minutes until it softens a bit more.

4. Once the lentils are done, remove the bay leaf and mash most of the lentils with a fork, leaving a bit of texture.

5. In a large bowl, mix together the mashed lentils, sautéed vegetables, 1/3 cup rolled oats, 1/4 cup breadcrumbs, 1 tbsp tomato paste, 1 tsp dried basil, 1/2 tsp dried thyme, and a pinch of salt and pepper.

6. If you feel the mixture is a bit loose, add the flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to help bind everything up.

7. Let the mixture sit for a few minutes so the oats can absorb the moisture then using your hands roll the mixture into balls of your desired size.

8. Place the meatballs onto a baking tray lined with parchment paper.

9. Preheat your oven to 375°F and bake the meatballs for about 25 minutes, turning them over halfway through so they brown evenly.

10. Remove from the oven and let them cool for a few minutes before serving with your favorite pasta or rice and sauce. Enjoy!

Equipment Needed

1. Medium pot
2. Frying pan
3. Knife and cutting board
4. Fork
5. Large mixing bowl
6. Baking tray (lined with parchment paper)
7. Measuring cups and spoons
8. Oven

FAQ

Can I make these meatballs ahead of time?

Yes, you can make them a day in advance and store them in an airtight container in the fridge for up to 3 days. They reheat really well in the oven or even a microwave.

Do I need to use a flax egg?

Not absolutely; its only for extra binding. If your mix feels clumpy enough, you can skip it but you might get a slightly more crumbly texture.

Can I freeze these lentil meatballs?

Sure thing! Just freeze them in a freezer safe container or bag for up to 2 months. When you defrost, reheat them in the oven to keep the nice texture.

What if my mixture is too wet or too dry?

If it’s too wet, try adding a bit more breadcrumbs or oats. But if it’s too dry, a splash of water or a little more tomato paste can really help bind it together.

Can I switch up any ingredients like the herbs or veggies?

Absolutely! Feel free to experiment with different dried herbs or add in extra veggies. Just make sure you adjust the seasoning to keep the flavor balanced.

Easy Vegetarian Lentil Meatballs Recipe Substitutions and Variations

Instead of dried lentils, you can use a can of lentils drained and rinsed which makes the recipe even quicker to prep.
If you dont have rolled oats, use quick oats or even pulse regular oats in a food processor for a finer texture.
For breadcrumbs you can substitute crushed gluten free crackers or almond meal to keep things gluten free.
If you dont want to use a flax egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water as a perfect alternative.

Pro Tips

1. Try to mash your lentils just enough so you can still feel some texture in them, if you mash them too much the meatballs might turn out mushy and not hold well.
2. When you’re cooking the onions and garlic, don’t rush – let them soften well coz that really brings out the flavor.
3. Give the mixture a little time to chill before forming them into balls, it helps the oats absorb the moisture and makes the meatballs easier to shape.
4. If youre worried about them falling apart, use that flax egg and mix it in gradually until the mixture feels just right for rolling into balls.