Almond Pesto Lentil Meatballs (Vegan, Gluten Free)
These Almond Pesto Lentil Meatballs are easier than you'd think--made with lentils, onion, garlic, and breadcrumbs, they're full of flavor AND gluten free!
Ingredients
3/4 cups green lentils, uncooked
1 1/2 cups water
1/4 cup yellow onion, diced
2 garlic cloves, minced
2 tbsp olive oil
1 tsp parsley (fresh or dried)
1/2 tsp thyme (fresh or dried)
1 flax egg (1 tbsp flaxseed meal+2.5 tbsp water, mixed)
2 tbsp flour (all purpose or use arrowroot or coconut for gluten free)
2 tbsp vegan parmesan cheese
3 tbsp gluten free breadcrumbs
For the pesto:
1/4 cup raw almonds
1 tsp basil
1/2 tsp parsley
2 cups spinach
2 tbsp olive oil*
1/2 tsp lemon juice
Pinch of salt and pepper
1 tsp vegan parmesan (optional)
Instructions
For the meatballs: Combine lentils and water in a saucepan and bring to a boil. Once boiling, cover pan with a lid and reduce heat to a simmer until water has absorbed and lentils are cooked.
While lentils are cooking, combine onions, garlic and olive oil in a skillet over medium heat, stirring occasionally. After about two minutes, add the parsley and time and stir. Cook until onions are soft but not quite brown yet; remove from skillet and set aside.
next instruction : www.thealmondeater.com