Lentil meatballs with vegetables

Vegetable Lentil Patties: a delicious and healthy recipe

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 4-6

During fasting periods, it is important to choose dishes that not only respect dietary restrictions but are also flavorful. Vegetable lentil patties are a perfect option, full of aromas and colors, that can satisfy even the most discerning tastes. These patties are easy to prepare and can be served as an appetizer or a main dish.

Necessary ingredients:

- 2 medium carrots
- 1 large onion
- 1 bell pepper (preferably red or yellow for a hint of sweetness)
- 200 g peas (fresh or frozen)
- 100 g breadcrumbs (or flour)
- 3-4 tablespoons olive oil
- 1 bunch of fresh parsley
- Salt and pepper to taste
- 1 teaspoon sweet paprika (optional, for extra flavor)

Step 1: Preparing the vegetables

Start by peeling the carrots and onion. Grate the carrots and finely chop the onion. The bell pepper should be cut into small cubes. If using frozen peas, make sure to thaw them in advance.

Step 2: Cooking the vegetables

In a large skillet, add 2 tablespoons of olive oil and sauté the onion over medium heat until it becomes translucent. Then, add the grated carrots and bell pepper. Continue to sauté the vegetables for about 5-7 minutes, stirring occasionally. Add the peas and let them cook for another 5 minutes to soften slightly. Finally, add salt, pepper, and, if desired, sweet paprika for extra taste.

Step 3: Mixing the ingredients

After the vegetables have cooled slightly, transfer them to a large bowl. Add the breadcrumbs and finely chopped parsley. Mix well until all ingredients are evenly incorporated. If the mixture is too wet, you can add a little more breadcrumbs.

Step 4: Forming the patties

Grease your hands with a little oil to prevent the mixture from sticking. Form medium-sized patties, which you can flatten slightly. Place them on a baking sheet lined with parchment paper, leaving space between each.

Step 5: Baking the patties

Preheat the oven to 180 degrees Celsius. Brush the patties with a little olive oil to achieve a golden and crispy crust. Bake the patties for 25-30 minutes, turning them halfway through to brown evenly.

Serving suggestion

These vegetable lentil patties are delicious and warm, but they can also be served cold, alongside a fresh salad or with tomato sauce. Additionally, you can add various spices, such as cumin or coriander, to give them a different flavor profile.

Possible variations

You can experiment with different vegetables, such as zucchini, potatoes, or cauliflower, depending on your preferences. You can also add some olives or sunflower seeds for extra texture and flavor.

These vegetable lentil patties are not only a simple recipe but also a healthy alternative that can be integrated into your diet, even after the fasting period ends. Enjoy them with pleasure!

The rice is washed and boiled. The peas are rinsed with cold water and left in a sieve to drain if they are canned; if frozen, they are boiled. The vegetables are cleaned and washed. The onion is finely chopped. I put them in a wok with a bit of oil and a lid on top, to sweat well on low heat. The carrot is grated on the side with large holes. Then I tossed it into the pan over the onion. The bell pepper is diced, and the zucchini is cut into moderate-sized cubes. The greens are finely chopped. When they start to soften, the peppers and zucchini are added, and we continue to sauté, covered. If needed, a little water is drizzled in. I added a bit of white wine. When the vegetables are sautéed, the peas and the boiled rice are added; the original recipe said to rinse the rice, but I preferred to add it directly to ensure it binds. It is kept for about 2-3 minutes, then the mixture is set aside to cool. In a large bowl, the sautéed and cooled vegetables, the rice, chopped greens, salt, pepper, and about 30 ml of vegetable oil are mixed well until homogeneous. Two loaf pans are greased with margarine [UNIREA] and lined with breadcrumbs. The mixture for the loaf is placed in the well-preheated oven at medium heat. They bake for about 1 hour, during which we turn the pans in the oven. They are ready when they are browned on top and when a toothpick comes out clean from the loaf. They are left to cool in the molds, then turned out onto a tray, one by one. They are cut when they are perfectly cold [kept in the fridge for at least 4-5 hours], with a very sharp knife. I preferred to make meatballs, and I didn't even wait for the mixture to cool; I moistened my hands and shaped a few meatballs which I placed in the flavorwave oven. Enjoy your meal! The recipe for Lent Meatballs with Vegetables was proposed by cris31 on the recipe forum. Other lent recipes can be found here: Appetizer with eggplant and zucchini, Roasted peppers with polenta, Okra with tomatoes.

 Ingredients: 2 or 3 carrots, 2 onions, 2 pieces of leek, 1 red onion, 1 and a half zucchini, 1 red bell pepper, 1 green bell pepper, 200 g of canned or frozen peas, 1/2 bag of soy granules (or 2 tablespoons of wild rice), 1 bunch of dill, 1 bunch of parsley, salt, pepper, hot paprika, oil, water or white wine.