One thing we eat a ton of are pulses. Pulses are the best- high protein, high fiber, low fat, cheap and taste good. The perfect food, for us.

We have a little too many dry lentils in the pantry, so I played around with them and came up with a lentil base for ‘meatballs’. Take this base and add your favorite meatball add-ins to it, and enjoy!

It’s simple, hands-off, and easy. We use it a lot, because the leftovers are an asked for lunch – they go great in wraps.

Lentil Ball Base:

Serves four for dinner

1 cup dry lentils (about ½ a pound)

2+ cups water

1 tsp minced garlic

1 tsp salt

½ tsp black pepper

1 chopped carrot

Put all ingredients in a pot and simmer covered about 30 minutes. Add water during cooking if they threaten to dry out.

Strain them when they are done and allow to cool.

Add

About ½ cup bread crumbs (you want the mix to stick together, so add ins can be gooey)

Whatever flavors you want

Form into balls I get 24-28 golf ball sized ones.

Bake at 350F sprayed with oil for about 30 minutes, turning once.

After they are baked, they can be reheated slowly in a sauce *gently* without falling apart.

That’s it.

Cheap, healthy, vegan, free of most allergens, and infinitely adaptable.