Savor the magic of these flavorful vegetarian lentil meatballs bursting with wholesome herbs and spices. This hearty dish blends tender lentils, oats, and subtle garlic with a zesty tomato twist to create a delightful plant protein option. Ideal alongside pasta or rice, it delivers an exceptionally nutritious, charming dinner treat.

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I recently tried this Easy Vegetarian Lentil Meatballs recipe and it quickly became one of my go-to healthy meal ideas. I started by cooking one cup dried lentils in three cups of vegetable broth to get that hearty base full of plant-based protein.

I then mixed in a small finely chopped onion with two minced garlic cloves for a savory punch. To bind the mixture I added one cup rolled oats, one tablespoon tomato paste, and a flax egg made from flaxseed meal and water.

I also included a quarter cup grated Parmesan cheese for a bit of richness (or nutritional yeast if you like it vegan), along with a quarter cup fresh parsley, one teaspoon dried oregano, and half teaspoon dried basil. Salt, pepper and a tablespoon olive oil round it all out.

I love these meatballs for their nutritional balance and as a fresh change to classic beef and lentil meatballs.

Why I Like this Recipe

I really like this recipe because it’s super easy to put together even on those crazy busy days. I love how it lets me tweak it so much—if I need to make it vegan or gluten-free, I can without breaking a sweat. Also, it gives me a nice balance of healthy ingredients like lentils and oats while still tasting amazing; it makes me feel like i’m eating something good for my body without sacrificing flavor. Lastly, I enjoy the fact that most of the cooking is hands-off, so i can relax a bit while it bakes in the oven and not have to stand around the stove the whole time.

Ingredients

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Dried lentils: They burst with protein and fibre and keep your dish hearty and filling.
Rolled oats: These give healthy carbs and extra binding power to keep the meatballs firm.
Tomato paste: It brings a tangy, slightly sweet flavor that deepens the overall taste.
Fresh parsley: Packed with vitamins, it adds a fresh and aromatic kick to every bite.
Flax egg: Acts as a binding agent with a subtle nutty note, making the mix stick together nicely.

Ingredient Quantities

1 cup dried lentils (green or brown)

3 cups vegetable broth or water

1 small onion, finely chopped

2 garlic cloves, minced

1 cup rolled oats (use gluten free oats if needed)

1 tbsp tomato paste

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan twist)

1/4 cup fresh parsley, chopped

1 tsp dried oregano

1/2 tsp dried basil

Salt and pepper to taste

1 tbsp olive oil (plus a bit more for cooking)

1 flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) if you need extra binding

How to Make this

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1. Rinse your lentils well then combine them with the vegetable broth (or water) in a big pot. Bring it to a boil and let it simmer for about 25 minutes until they’re tender.

2. While your lentils are cooking, mix the flax egg by combining 1 tbsp flaxseed meal with
2.5 tbsp water in a small bowl and set it aside.

3. Heat 1 tbsp olive oil in a pan over medium heat and add the finely chopped onion and minced garlic. Cook ’em until they get soft and a bit golden, around 3-4 minutes.

4. In a large bowl, dump in your cooked lentils (drain a bit if there’s too much liquid) and then add the rolled oats, tomato paste, and grated Parmesan cheese (or nutritional yeast if you’re going vegan).

5. Toss in the chopped fresh parsley, dried oregano, dried basil, and season with salt and pepper to taste.

6. Mix in the cooked onion and garlic along with the flax egg and stir everything together until well combined.

7. Let the mixture rest for about 5 minutes so the oats can soak up all the flavors and moisture.

8. Preheat your oven to 400°F. Meanwhile, scoop out portions of the mixture and roll ’em between your hands to form meatballs, roughly 1 to
1.5 inches in diameter.

9. Place the meatballs on a baking sheet lightly brushed with a bit of olive oil. Drizzle a touch more oil on top if you like extra crispiness and pop them in the oven.

10. Bake for about 20 minutes, flipping them halfway through, until they are browned and firm. Serve hot with pasta, rice, or your favourite sauce and enjoy!

Equipment Needed

1. A big pot for the lentils and broth
2. A colander or strainer to rinse off the lentils
3. Measuring cups and spoons for accurate ingredient amounts
4. A small bowl to mix the flax egg
5. A frying pan for cooking the chopped onion and garlic
6. A knife and cutting board to chop the vegetables and herbs
7. A large mixing bowl to combine the lentils with the rolled oats and seasonings
8. A spatula or large spoon to stir everything together
9. A baking sheet to place the meatballs on so they can bake in the oven
10. An oven set to 400°F for baking the meatballs

Hope this list helps you gather your kitchen tools for makin this recipe.

FAQ

Q: Can I use red lentils instead of green or brown?

A: You could try red lentils, but they break down faster and might not give the best texture for meatballs.

Q: How do I know when the lentils are done cooking?

A: The lentils should be tender and most of the liquid absorbed. Taste a few to be sure they are soft.

Q: Can I make these meatballs vegan?

A: Yes, just swap the Parmesan cheese with nutritional yeast and use the flax egg if needed.

Q: Do I need to bake or pan-fry the meatballs?

A: Either works great. Pan-frying gives a bit more crispiness while baking is easier if you want a hands-off approach.

Q: How should I store leftovers?

A: Store them in an airtight container in the fridge for about 3-4 days, and reheat on the stovetop or in the microwave.

Easy Vegetarian Lentil Meatballs Recipe Substitutions and Variations

If you dont have vegetable broth, you can use water and add a bouillon cube to bring out more flavor
Instead of Parmesan cheese, try using nutritional yeast or even a pinch of vegan cheese for a similar taste
No rolled oats on hand? Crushed breadcrumbs or even ground rice crackers work just fine
If you’re out of a flax egg, mix 1 tbsp chia seeds with 2.5 tbsp water as a good substitute

Pro Tips

1. Make sure your onion and garlic get enough time in the pan to become soft and a bit golden so their flavour really comes through. It really makes a difference in taste.
2. If your meatball mixture seems too wet, try adding a little extra oats (or even some breadcrumbs) to help with binding and keep them from falling apart.
3. Experiment with a tiny pinch of red pepper flakes or smoked paprika if you like a bit of heat in your meatballs.
4. After baking, let your meatballs sit for a couple minutes. This short rest time helps them firm up a bit more so they hold together better when you pick them up.

Easy Vegetarian Lentil Meatballs Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

336

kcal

Equipment: 1. A big pot for the lentils and broth
2. A colander or strainer to rinse off the lentils
3. Measuring cups and spoons for accurate ingredient amounts
4. A small bowl to mix the flax egg
5. A frying pan for cooking the chopped onion and garlic
6. A knife and cutting board to chop the vegetables and herbs
7. A large mixing bowl to combine the lentils with the rolled oats and seasonings
8. A spatula or large spoon to stir everything together
9. A baking sheet to place the meatballs on so they can bake in the oven
10. An oven set to 400°F for baking the meatballs

Hope this list helps you gather your kitchen tools for makin this recipe.

Ingredients

1 cup dried lentils (green or brown)
3 cups vegetable broth or water
1 small onion, finely chopped
2 garlic cloves, minced
1 cup rolled oats (use gluten free oats if needed)
1 tbsp tomato paste
1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan twist)
1/4 cup fresh parsley, chopped
1 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
1 tbsp olive oil (plus a bit more for cooking)
1 flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) if you need extra binding

Directions

Rinse your lentils well then combine them with the vegetable broth (or water) in a big pot. Bring it to a boil and let it simmer for about 25 minutes until they're tender.
While your lentils are cooking, mix the flax egg by combining 1 tbsp flaxseed meal with
5 tbsp water in a small bowl and set it aside.
Heat 1 tbsp olive oil in a pan over medium heat and add the finely chopped onion and minced garlic. Cook 'em until they get soft and a bit golden, around 3-4 minutes.
In a large bowl, dump in your cooked lentils (drain a bit if there's too much liquid) and then add the rolled oats, tomato paste, and grated Parmesan cheese (or nutritional yeast if you're going vegan).
Toss in the chopped fresh parsley, dried oregano, dried basil, and season with salt and pepper to taste.
Mix in the cooked onion and garlic along with the flax egg and stir everything together until well combined.
Let the mixture rest for about 5 minutes so the oats can soak up all the flavors and moisture.
Preheat your oven to 400°F. Meanwhile, scoop out portions of the mixture and roll 'em between your hands to form meatballs, roughly 1 to
5 inches in diameter.
Place the meatballs on a baking sheet lightly brushed with a bit of olive oil. Drizzle a touch more oil on top if you like extra crispiness and pop them in the oven.
Bake for about 20 minutes, flipping them halfway through, until they are browned and firm. Serve hot with pasta, rice, or your favourite sauce and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.