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Easy Lentil Meatballs

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Ingredients
  

  • 1.5 cups cooked & cooled lentils
  • 1 Tbs tomato paste
  • I egg
  • 1 shallot minced
  • 2-3 garlic cloves chopped
  • Dried Italian seasonings parsley, basil, oregano
  • Fresh parsley  optional
  • Salt & Pepper to taste

Instructions
 

  • Cook lentils according to package directions & preheat oven to 375.
  • Add cooked and cooled lentils to a food processor, egg, garlic & shallot, (option to sautee garlic & shallot in 1 tbs olive oil before adding to miItalian seasonings and a sprinkle of S&P.
  • Blend well together until combined - should still have some lentil lumps - not a full puree.
  • Use a tablespoon to scoop out round like sizes and carefully mold with fingers. If too dry add a smidge of olive oil. Remember - these are fragile so be patient.
  • Arrange on a well-oiled baking sheet (I like to put on a slip mat for easy clean up)
  • Bake for 10 minutes - check and gently flip. Cook for an additional 10-15 minutes.
  • Let them cool completely to firm up more.
  • Serve over carrot zoodles or your favorite pasta-like dish.
  • Enjoy!