Vegan Gluten Free Italian Lentil Meatballs in Marinara
Total time1 hr
Prep time25 min
Cook time35 min
4.6(24)
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Learn more →Ingredients
4 servings
For the lentil meatballs
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ cup gluten free breadcrumbs
- ¼ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Combine the rinsed lentils and 2 1/2 cups water in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20–22 minutes, until the lentils are fully tender and have absorbed most of the water. Drain any excess water and spread the lentils on a baking sheet to cool for 5 minutes.
- 2
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
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