Lentil-Carrot Meatballs

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Want to try something different with your spaghetti?  Try this.

1 14-ounce can of brown lentils, drained and rinsed
1 brown onion, diced
1 garlic clove, crushed
1 carrot, peeled and diced
1/2 cup sweet potato, diced and roasted
1/2 cup cherry tomatoes, roasted
1/3 cup walnuts
1 tablespoon olive oil
Salt and pepper, to taste

3 tomatoes, diced
1 garlic clove, crushed
1 brown onion, diced
1 tablespoon tomato paste
A large bunch of parsley
1/4 cup pine nuts, toasted

First, make the meatballs. Put your sweet potato and cherry tomato into the oven (390°F) with a little olive oil to roast for about 20 minutes. In the mean time fry the onion, garlic, and carrot on low heat for about 5 minutes.
Once the sweet potato and tomato is cooked blend to a smooth paste in a food processor with the walnuts and olive oil. Add this paste to the pan and fry for a further 5 minutes with the onion mix. Mix your lentils through than cook for another minute or two then remove from the heat to cool. Once batter is cool to the touch form into small balls and bake for 30 minutes in the oven at 390°F. Pour your tomato sauce around the meatballs with the toasted pine nuts and parsley.

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