These "meatballs" made with Flourist French Lentils, parsley and ricotta cheese are a perfect stand-in for the real thing. The texture is perfect with a tender inside and crunchy outside. The fresh flavours in the lemony pesto are a wonderful compliment to the peppery lentils. Serve with pasta, sautéed greens or stuff into a pita. These would also be delicious with a tomato sauce.
French Lentil Meatballs with Lemony Pesto
~ adapted from Sprouted Kitchen
2 cups cooked Flourist French Lentils
2 eggs, lightly beaten
3/4 cup ricotta
1/4 cup fresh grated parmesan cheese
1 large clove garlic, minced
1/2 tsp. fennel seed, crushed
2 Tbsp. finely chopped fresh parsley
1 hefty pinch of dried or fresh thyme
1 tsp. each sea salt and pepper
2/3 cup breadcrumbs
1 clove garlic
1/4 cup pinenuts
Zest and juice of one Meyer lemon
1/2 tsp. sea salt
1 cup packed basil leaves
1/4 - 1/3 cup extra virgin olive oil
2 Tbsp. grated parmesan
2 Tbsp. water to thin
Soak French lentils in water for 4-6 hours (this step is optional but recommended). Rinse lentils and cover with water. Bring to a boil and simmer for 25 minutes or until soft. Using a food processor, blend lentils until smooth. Transfer lentils to a large bowl and add eggs, ricotta, parmesan, garlic, fennel seed, parsley, thyme, salt, and pepper. Mix well. Stir in the bread crumbs and let stand for 20 minutes.
To make the pesto, add garlic, pine nuts, lemon zest and juice, and salt to a food processor. Pulse until smooth. While blending, add the basil and olive oil. Thin with water or more oil until the desired consistency is reached. Stir in the parmesan and set aside.
Hi Cindy! Thanks for letting us know! Sounds delicious!
These were excellent. I had some Thai basil pesto in the freezer and added lemon to it.
Hi there Lizzie – 3/4 of a cup of uncooked lentils should yield 2 cups of cooked lentils. Happy cooking!
Can you recommend a quantity of uncooked lentils that would create 2 cups of cooked lentils? Thank you!
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