Hearty Vegetarian Lentil Meatballs with Savory Herbs

Quick and easy vegetarian lentil meatballs that keep well—make a double batch and enjoy them over several days.

• 1 diced onion
• 1 cup chopped carrots
• 1 cup dry lentils
• 3 cups water
• 1/2 cup cooked rice
• 3/4 cup wholewheat bread (crumbs)
• 2 eggs
• 3/4 cup grated cheese
• 2 tbsp parmesan
• 2 diced mushrooms
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp milk
• 1 tsp paprika
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1 garlic clove, sliced
• 1 bay leaf
• 1 sprig thyme
• 3 sprigs tarragon, chopped
• Salt and pepper, to taste
• 1 pound spaghetti (optional, for serving)
• 1 cup tomato sauce (for serving)
• 8 sundried tomatoes (optional)
• 3 tbsp dried chives (or 8–10 sprigs fresh)

1. Rinse and drain the lentils.
2. In a saucepan, heat a drizzle of olive oil over medium heat.
3. Add sliced garlic and paprika, cook about 1 minute to release the aroma.
4. Add the lentils and briefly sauté for 1 minute.
5. Pour in 3 cups of water and bring to a boil, then reduce heat.
6. Add bay leaf, thyme, salt and pepper, and simmer for about 25 minutes until lentils are tender.
7. Meanwhile, heat a little olive oil in a frying pan over medium heat.
8. Sauté the diced onion and carrots for about 5 minutes until softened.
9. Add chopped tarragon and garlic powder, cook for 1 minute.
10. Stir in chili powder and black pepper.
11. Add the soy sauce and mix to combine.
12. Stir in rice vinegar and continue cooking briefly.
13. Reduce the heat and cook another 5 minutes to meld flavors.
14. Add mushrooms, torn bread pieces and milk, stir and remove from heat.
15. When lentils are done, remove the bay leaf and thyme sprig.
16. Transfer the lentils to a food processor or blender bowl.
17. Blend the lentils about 2 minutes, until they form a coarse puree.
18. Add the sautéed carrot, onion and bread mixture to the lentils.
19. Stir in the cooked rice and grated cheese.
20. Add the eggs and mix with a spoon until everything is combined.
21. Preheat the oven to 400°F (200°C).
22. Form the mixture into 1-inch balls and arrange on a baking sheet.
23. Bake for about 20 minutes, until set and lightly browned.
24. Cook spaghetti according to package instructions, if serving with pasta.
25. Serve the lentil meatballs with pasta and tomato sauce, topped with sundried tomatoes, chives and extra parmesan if desired.