Lentil “Meat” Balls

Made with lentils and packed with so much flavor, I could pop them in my mouth all on their own. Baking gives the “meat” balls the perfect texture on the inside. Followed by a simmer in a smack-me-its-so-simple marinara sauce, making the outside juicy and rich with flavor. I’m not a big noodle fan (I have my moments) so I went with a creamed cauliflower for the base. Almond milk and good quality olive oil make the cauliflower rich and “buttery”, perfectly seasoned with salt, and give me a spoon – I could devour the entire batch alone. Its that good.

1 cup French green lentils, dry
3 cups vegetable broth
3 tablespoons flax meal
1/2 cup hot water
1 cup onion, finely diced
4 cloves of garlic, minced
1/2 cup oat flour
3/4 cup rolled oats
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basi
1 teaspoon dried oregano
a dash of cayenne pepper

View the full recipe at Faring Well →