Vegan lentil meatballs | Cooking With Jade The Food and Travel Blog by Chef Jade

Vegan lentil meatballs


(Cooking Time: 30 minutes Preparation Time: 10 minutes Servings: 5)

Meatballs are one of the most famous foods all over the world, especially these days. I can see many people are looking for super healthy meatballs recipes that come in different forms. In this vegan recipe, I prepare meatballs using lentils and I believe this is a perfect way to utilize leftover cooked lentils in a new way. Let’s get into it!

Tomato and meatballs


  • Amount per Serving
  • Calories 122g
  • Fats: 3.7g
  • Cholesterol 12.0mg
  • Total Carbohydrate 16.7 g
  • Protein 7g


  • 2 cups of lentils
  • 1 small onion
  • 1 clove of garlic
  • 4 sun-dried tomatoes
  • 1 tbsp of miso
  • 1 tbsp of breadcrumbs
  • 1 tbsp of malted yeast (optional)
  • 1 tbsp of basil (fresh or dried)
  • 1 tbsp of olive oil
  • 1 pinch of salt
  • 1 pinch of ground black pepper


  • In a pot of boiling water, cook the lentils for about 20 minutes. Drain the lentils and set it aside in a bowl.
  • Coarsely blend the lentils with the peeled and finely chopped garlic and onion, breadcrumbs, miso, malted yeast, coarsely chopped sun-dried tomatoes and basil.
  • Season with the salt and the pepper
  • Preheat the oven to 320°F.
  • Using your hands; form meatballs.
  • Place meatballs in a baking dish. Lightly oil the surface of the meatballs and bake for about 10 minutes.
  • Serve and enjoy your lentil meatballs!
Meatballs and Pasta

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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