Lentil Meatball Subs
Try this Lentil Meatball Subs recipe.
Try this Lentil Meatball Subs recipe.
- 3 eggs
- 2 garlic cloves minced
- 1/4 cup olive oil
- 1/2 cup parmesan cheese
- 1 onion, diced
- 3 tablespoons tomato paste
- 2 cups lentils
- 3/4 cup breadcrumbs
- 2 tablespoon fresh thyme
- baguette
- 3 carrots, chopped
- 2 celery sticks chopped
- 8 ounces button mushrooms cleaned and sliced
- for the subs:
- tomato sauce (i used my homemade sauce)
- gouda cheese (fresh mozzarella would be wonderful
- fresh basil or oregano for garnish
- Carbohydrate 682.250690409969 g
- Cholesterol 25.7000000140161 mg
- Fat 42.6894537139721 g
- Fiber 158.788902542917 g
- Protein 215.930894643562 g
- Saturated Fat 11.0845094726925 g
- Serving Size 1 1 Recipe (1742g)
- Sodium 4808.89627233119 mg
- Sugar 523.461787867052 g
- Trans Fat 4.42660314977221 g
- Calories 3973 calories
Step-by-step
- Place the lentils in a saucepan with 8 cups of water. Let the water come to a boil and then reduce to a simmer. Simmer for 30 minutes or until the lentils are soft but not falling apart. Remove from heat and drain. Let cool.
- In a large saucepan, heat the olive oil over medium. Add the onions, carrots, and celery and let cook for about ten minutes (or until they begin to brown). Next, add in the garlic, thyme, and a little bit of salt. Let cook for another minutes. Add tomato paste and stir for three minutes. Then add in the mushroom and continue to cook until most of the liquid has been absorbed (about 15 minutes). Remove from heat and let cool.
- Combine the cooled lentils with the cooked vegetable and add the Parmesan, eggs, and breadcrumbs. Refrigerate for 15 minutes.
- Preheat oven to 400 degrees and grease a 13x9 inch pan. Using clean hands, roll the mixture into golf ball size (smaller if you want to use them as appetizers) balls and place on greased baking sheet. Continue with the rest of the batter.
- Bake for 30 minutes or until the meatballs start to brown on top.
- To assemble: Take two pieces of baguette and slice them down the middle (but leave a little piece at the bottom still attached). Press the baguette open and stick slices of Gouda on each bottom followed by meatballs and sauce. Stick under the broiler for a minute or until the cheese has melted. Top with fresh basil or oregano and serve fresh!
Lentil Meatball Subs: A Hearty and Delicious Vegetarian Delight
As a busy working mom, finding time to cook healthy and satisfying meals can feel like a constant juggling act. Weeknights are often a blur of homework help, soccer practice, and the ever-present to-do list. That's why I'm always on the lookout for recipes that are both nutritious and easy to prepare. These lentil meatball subs have become a family favorite, a perfect blend of wholesome ingredients and incredible flavor that doesn't require hours in the kitchen.
The beauty of this recipe lies in its versatility. It's adaptable to whatever vegetables you have on hand, and the hearty lentil meatballs are packed with protein and fiber, keeping everyone feeling full and energized. The preparation itself is surprisingly straightforward. I often prep the lentil and vegetable mixture on the weekend, storing it in the refrigerator for a quick assembly and bake on a busy weeknight. This significantly reduces the cooking time, transforming a potentially time-consuming meal into a simple weeknight dinner.
The aroma of simmering lentils, sautéed vegetables, and baking meatballs fills the kitchen with a comforting warmth. It's a sensory experience that instantly relaxes me after a long day. The final product is simply irresistible: soft, flavorful lentil meatballs nestled in crusty baguette halves, topped with melted Gouda cheese and fresh basil. It's a meal that satisfies both my craving for comfort food and my commitment to healthy eating.
Beyond its convenience, this recipe also allows for creative exploration. Feel free to experiment with different cheeses – mozzarella, provolone, or even a blend of your favorites would all work wonderfully. Similarly, you can adjust the herbs and spices to suit your taste preferences. A dash of red pepper flakes adds a spicy kick, while a sprinkle of dried oregano provides a more earthy flavor profile. The possibilities are endless!
This recipe isn't just about the food; it's about creating a sense of warmth and connection within our family. The process of preparing the meal, from chopping vegetables to rolling the meatballs, often becomes a shared activity, a time for laughter and conversation. The finished product, enjoyed together around the dinner table, becomes a symbol of our shared moments and family bonds. It’s a testament to the power of simple, wholesome food to bring people together.
Making these lentil meatball subs has become more than just preparing a meal; it's a ritual, a reminder to slow down and appreciate the simple joys of family life. It's a comforting tradition in our busy household, a testament to the power of food to nourish not just our bodies but also our souls. The satisfied smiles around the dinner table are the best reward of all.
This recipe is a perfect example of how a simple, healthy meal can be both delicious and incredibly satisfying. So, if you're looking for a hearty, vegetarian-friendly option that's quick, easy, and packed with flavor, give these lentil meatball subs a try. I guarantee they'll become a new family favorite in your household too!
Ingredients:
- 3 eggs
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese
- 1 onion, diced
- 3 tablespoons tomato paste
- 2 cups lentils
- 3/4 cup breadcrumbs
- 2 tablespoons fresh thyme
- Baguette
- 3 carrots, chopped
- 2 celery sticks, chopped
- 8 ounces button mushrooms, cleaned and sliced
- Tomato sauce
- Gouda cheese
- Fresh basil or oregano for garnish
