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Lentil Meatballs




Extra virgin olive oil

1 spoon

Tamari, soy sauce variety

1 spoon

Pumpkin seeds

1 spoon

Flax seed

1 spoon


1 spoon


1 unit

Red lentils, peeled

50 grams


150 grams


4 spoons

Ground cinnamon

1/2 teaspoon


1/2 teaspoon

second courses from Italy - Veneto

Lentil Meatballs

Lentil Meatballs

vegan with gluten high in fiber high in iron high in potassium high in phosphorus

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lentil Meatballs

These meatballs are special because they have a crispy taste that conquers all, young and old. They are always good and disappear in an instant

Lentil Meatballs step 1

step 1

Cook together the two types of lentils in water with a pinch of cinnamon and cumin powder and add salt after cooking. Depending on the type of lentils choices it will take 20 to 30 minutes.

Lentil Meatballs step 2

step 2

Boil the potatoes, mash. Chop the pumpkin seeds. In a bowl mix all ingredients prepared so far, that is, lentils, potato, pumpkin seeds.

Lentil Meatballs step 3

step 3

Add a tablespoon of flax seed, a sesame seed spoon, a spoon Tamari and breadcrumbs (gluten for gluten free meatballs, or C 1 potato starch) up to a compact consistency.

Lentil Meatballs step 4

step 4

Taste and, if necessary, add salt. Shape into balls and flatten them.

Lentil Meatballs step 5

step 5

Brush with a little olive oil a large frying pan, put it on the fire and when it is hot, cook the patties on both sides. Or bake at 180 ° static for 20-30 minutes on baking tray with parchment paper.

Lentil Meatballs step 6

step 6

The baking pan is recommended because when the seeds toasts, the aroma that emanates is fantastic. Enjoy your meal!

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