Lentil Neatballs

These little neatballs can be enjoyed with homemade marinara, cashew cream sauce or even with pesto on top of pasta, spaghetti squash or in a wrap. I like to use french lentils for these, you can buy them pre-cooked and vaccume sealed at some stores. I’m old skool and cook the dried ones from the bulk section at the health food store with a pinch of salt and a dash of cumin and coriander. If you use packaged lentils you may need to add a little water to the food processor to get the right texture.

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