Lentil Faux Meatballs With Quinoa

Complex carbs, fiber, and plant-based protein combine to make these "meatballs."

By The LTH Nutrition Team

Makes 5 servings
Prep Time 10-15 minutes
Cook Time 20 minutes

Ingredients

2 tbs. ground flaxseeds
3 tbs. water
1 tbs. olive oil
1 tbs. garlic, minced
1 1/2 tbs. Italian seasoning
2 tbs. tomato paste
1 tbs. coconut flour
2 cups cooked lentils
1/2 cup gluten-free oats
Sea salt and pepper to taste
2 1/2 cups vegetable stock
1 1/4 cups quinoa, uncooked

Directions

STEP 1

Preheat the oven to 350 degrees F. Make a flaxseed "egg" by soaking the flaxseed in three tablespoons of water for five minutes.

STEP 2

In a blender or food processor, add the flaxseed egg, olive oil, garlic, Italian seasoning, tomato paste, coconut flour, lentils, oats, and salt and pepper. Pulse/blend until the mixture is fairly smooth, but still somewhat chunky.

STEP 3

Roll the mixture into 10 small, equal-sized balls.

STEP 4

Line a 9×13 baking pan with aluminum foil. Bake the meatballs for 20 minutes or until browned.

STEP 5

While the meatballs are cooking, add the vegetable stock and quinoa to a small saucepan. Simmer on low for 20 minutes or until cooked through. Fluff with fork.

STEP 6

Serve two meatballs and 3/4 cup quinoa for each serving.