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Lentil  Meatballs! This is one of our favorite recipes at The Real Food Academy. The first time we rolled it out on  a Saturday Cooking Class, the kids where a little apprehensive due to the fact that they where mixing lentils and oats, one of them even said that it was weird to mix the “lentils from their grandmas soup and the oats from the morning breakfast” (LOL!) To their surprise(not mine), the meatballs where delicious and they in fact ate them all! I have used this recipe for meatless meatballs in subs, tacos(exchange the marinara for fresh taco salsa) and alone as part of the dishes in a cocktail party. By omitting the meat and serving this recipe with Raw Zucchini spaghetti your are serving a light and flavorful “pasta” dish that  is rich in iron, Lycopene  and beneficial enzymes.
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Lentil Meatless Meatballs
Lentil Meatless Meatballs
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Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
meatballs
Ingredients
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
meatballs
Ingredients
Instructions
  1. Preheat oven to 400°F. In a medium saucepan, bring lentils, broth and bay leaf to a boil. Reduce heat to medium-low and simmer for 20 minutes. Drain and transfer to a large bowl; discard bay leaf.
  2. In a medium skillet on medium-high, heat oil. Add carrot and 1 1/2 cups onion and sauté for 3 minutes. Add garlic and sauté for 2 minutes more. Add to bowl with cooled lentils, add eggs, oats, cilantro, chili powder, ground cumin and cayenne. Stir until well combined.
  3. Line a large baking sheet with parchment paper. Using wet hands, shape mixture into 2-inch balls, making 18 balls total. Place on baking sheet. Bake for 18 to 20 minutes.
  4. Warm the Marinara Sauce and toss the meatballs in before serving!
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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