Ingredients 1 can lentils (540 ml), rinsed and drained 1 onion, diced 1 tbsp olive oil 2 garlic cloves, minced 1 tsp oregano 1 tsp parsley 1/2 cup bread crumbs or oats 2 tbsp tomato paste salt and pepper
Directions Preheat your oven to 375 degrees F Rinse and drain your lentils and add to your food processor Add olive oil to your frying pan, dice your onion, and cook for 5 minutes, then add your garlic and cook another 5 minutes. Add your onions and lentils to a food processor, along with your other ingredients and pulse a few times to combine (a few whole lentils is fine, but majority is pulsed). Roll your lentils into small balls and place on parchment covered baking sheet Bake for 15-20 minutes, give them a turn, and bake another 15-20 minutes. You want them to dry out a bit and brown.
Serve on top of a garden salad, pasta with marinara sauce, or with a curry or stir fry.
Store in fridge for up to 4-5 days. Freezes well - so bake a double batch and freeze half for another day!