Low Carbon Lentil Meatballs

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We’ve said it before, and we’ll say it again – legumes are a powerhouse when it comes to low-carbon foods! They improve soil, lower CO2 and N2O emissions, and are a nutrient and protein dense food source. This recipe uses lentils to make flavourful and filling meatballs! It is fun and easy to make, plus it’s easy to customize based on your tastes and preferences.

Ingredients (makes 9-12):

1 can lentils (300g), rinsed and drained (cooked dried lentils or TVP also work here!)

4 tbsp breadcrumbs

1 onion, finely chopped

2 garlic cloves, minced

1 tbsp paprika

1 tbsp tomato paste

1 tsp soy sauce (optional)



Other spices as desired, for example oregano, parsley, cumin, coriander, turmeric, curry powder, etc.

1 tbsp olive oil, for brushing


Step 1.

Preheat oven to 375. Combine all ingredients except olive oil in a large bowl, season with salt and pepper, and use a potato mashed or fork to mash ingredients so that it comes together but still has some texture to it. Add any other herbs/spices you may be using and stir to combine.

Step 2.

Let the mixture rest in the fridge for 5-7 minutes, then remove from fridge and use clean hands to form into 12 balls.

Step 3.

Place on a baking tray, drizzle or brush with olive oil, and bake for about 25 minutes, or until firm and starting to brown.

Step 4.

Serve with pasta, soup, sauces, or dips, or enjoy on it’s own as a filling snack!