Lentil Meatballs with Basil Spinach Pesto

Easy vegan lentil meatballs, served with pasta and basil spinach pesto, so good.


Prep Time: 20 mins
Cook Time: 15 mins
Makes : 14


  • 1/2 cup brown lentils
  • 1 tablespoon light olive oil
  • 2 garlic cloves, minced
  • 1 small white onion, finely chopped
  • 1 carrot, grated
  • 2 tablespoons tomato paste
  • small bunch parsley, finely chopped
  • 1/2 cup chickpea flour
  • 1 tablespoon semolina
  • 1 teaspoon coriander
  • 1 teaspoon Italian seasonings
  • salt and pepper, to taste
  • 1 pack pasta of your choice
  • basil spinach pesto, for serving


  1. Rinse lentils with fresh water. Place in a pot with 1.5 cups of water. Bring to a boil, cover tightly, reduce the heat and simmer until lentils are tender. Set aside and let cool.
  2. In a frying pan heat oil over medium heat. Add garlic and onions, cook for about 5 minutes or until golden. Add carrots and tomato paste, stir to combine and cook for another 5 minutes then remove from the heat.
  3. Place cooked lentils, carrot mixture and parsley into a food processor and pulse for 1 minute. Add in flour, semolina, spices and season to taste. Process until mixture comes together and forms sticky paste. Add more flour if needed. Form tablespoons of the mixture into 14 balls. You can pan fry them or arrange on the baking tray and bake at 180°C for 20 minutes until golden.
  4. Cook pasta according to the package directions. Serve meatballs warm with pasta and basil spinach pesto. Enjoy!

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