Lentil Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plant-based meatballs made from lentils, walnuts, and oats with savory herbs and spices. These can be served with pasta, on salads, or in wraps for a hearty, protein-packed meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- ½ cup dry brown or green lentils
- 1 ⅓ cup water
- 1 bay leaf
- ½ cup chopped walnuts
- 1 Tablespoon olive oil or avocado oil
- ½ large onion (about 1 heaping cup, chopped)
- 3 cloves garlic (minced)
- 1 rib of celery (chopped)
- 1 carrot (peeled and chopped)
- 1 cup old fashioned rolled oats
- 3 Tablespoons tamari
- 3 Tablespoons tomato paste
- 2 Tablespoons ground flaxseed
- 2 Tablespoons nutritional yeast
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- ¼ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 158mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 16mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.