Lentil Balls

Finished lentil balls with spaghetti squash and sauce.

Lentil Balls

Completely Vegan!

I wanted to make a pasta dinner for my pasta-crazy family without going crazy on the carbs myself.  So I choose to make a lentil ball on a bed of spaghetti squash.  A perfect end to a perfect day!  I had mine on top of the squash, while my husband and daughter ate whole wheat pasta.  To make the squash: simply split in half lengthwise, place on a greased cookie sheet, bake in a 350 degree oven for 45 minutes, and then scrape into a bowl with a fork.

If you make up the lentil balls the night before (or even on the weekend, if you do meal prep for the week) you could simply pull them out of the fridge and bake.

Serves: 4


  • 1 TBSP olive oil (plus extra for greasing the cookie sheet and your hands)
  • 1 onion, chopped
  • 4 cloves garlic, minced (I was in a garlic mood.  If you aren't as much of a garlic fan, you could reduce it to 2)
  • 1 carrot, grated
  • 2 cups cooked lentils
  • 1/2 cup whole wheat breadcrumbs
  • 1/4 cup whole wheat flour
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1/4 tsp salt


  1. Preheat your oven to 350 degrees F.
  2. Mash your lentils, set aside. 
  3. In a frying pan on medium heat warm up half of the oil.  Then introduce the onions and cook for 3-4 minutes until translucent.
  4. Add the garlic and cook for another minute.
  5. Add the carrot and cook another two minutes.  Remove from heat.
  6. In a large bowl mix the lentils, breadcrumbs, flour, vegetables, and seasonings.  Integrate well.
  7. Form into balls and place on a cookie sheet.  I used olive oil on my hands when shaping them, to prevent sticking and to make them more moist. 
  8. Bake for 20 minutes, turning halfway.
  9. Serve with your pasta of choice!



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