Lentil “Meatballs” With Light Pesto
Adapted from The Sprouted Kitchen


Lentils “Meatballs”

2 cups / 14 oz/ 400 gr cooked lentils
4 egg whites or 2 eggs lightly beaten
½ cup 0% Fat Greek yogurt
½ cup / 1.5 oz / 44 gr grated Parmesan cheese
1 small garlic clove, finely chopped
2 tbsp finely chopped parsley
1 tbsp finely chopped fresh thyme
1 cup / 4 oz / 115 gr  whole wheat breadcrumbs
¼ tsp salt
pepper to taste

Light Pesto (optional)

¼ cup pine nuts
2 tbsp lemon juice
1 cup packed basil leaves
1 large tbsp Parmesan cheese
1 large tbsp Romano cheese
2 tbsp water to thin


In a food processor, pulse the lentils and garlic until it reaches the consistency of a puree. Transfer to a large mixing bowl. Add eggs, Greek yogurt, Parmesan cheese, parsley, thyme, salt and pepper and stir to mix well.
Stir in the breadcrumbs and let the mix sit at least for 15 to 20 minutes.
Scoop one full tablespoon of mixture and shape into 1 inch balls.
Lightly grease a nonstick skillet and heat over medium flame.
Add shaped “meatballs” and cook until fully cooked and lightly brown about 15  to 20 minutes.

For the pesto, put all ingredients in a food processor or blender and process until smooth and creamy. You can add further water or lemon juice to thin as desired. Transfer to a serving pot and drizzle with olive oil.
Serve “meatballs” while warm or reheat them for later use. If properly stored in the fridge they can last a couple days.