Lentil Meatballs with Burst Tomato Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lentil-based meatballs made with nuts and breadcrumbs, served over pasta with burst cherry tomatoes. These plant-based meatballs offer a hearty, umami-rich main course with Italian flavors and a satisfying texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/2 cup brown or green lentils
- 1 1/4 cup water
- 1 tablespoon olive oil, plus more for brushing
- 1/3 cup diced red onion
- 1 cloves garlic, minced
- 1/2 cup shredded carrots
- 1/4 cup crushed pecans
- 1/4 cup crushed walnuts
- 1/4 cup whole wheat panko
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 pound cherry tomatoes
- 2 teaspoons olive oil
- 2 cloves garlic, chopped
- 8 ounces whole wheat pasta
- 1 ounce shredded Asiago cheese
- 2 tablespoons minced fresh basil
- Olive oil, to serve
At a glance
PER SERVING · TIME 65M
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
- 45m
- Sodium
- 1651mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2272mg
- Calcium
- 466mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.