Lentil Meatballs with Lemony Pesto

Packed with protein from lentils and tofu! Perfect over a bed of pasta, sauteed greens or a salad.

Meatballs:
1 cup lentils, preferably French le puy lentils
2 eggs
1 tablespoon extra-virgin olive oil
3/4 cup crumbled firm tofu
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon fennel seeds
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2/3 cup breadcrumbs (I used whole wheat panko)

Lemon Pesto Sauce:
1 clove garlic
1/4 cup walnuts
Grated zest and juice of 2 lemons
Pinch of salt
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan

View the full recipe at An Avocado A Day →