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Marinara-Smothered Lentil Bites with Mozzarella

A delightful twist on traditional meatballs, these lentil bites are crispy, flavorful, and topped with rich marinara sauce and melted mozzarella cheese—a perfect family favorite for casual gatherings or weeknight dinners.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 12 pieces
Course: Appetizer, Main Course
Cuisine: Italian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Lentil Bites
  • 1/2 cup brown or green lentils Offering a hearty base.
  • 1 1/4 cup water To cook the lentils.
  • 1 tablespoon olive oil Plus a bit more for brushing.
  • 1/3 cup diced red onion Adding sweetness and aroma.
  • 1 clove garlic (minced) For depth of flavor.
  • 1/2 cup shredded carrots Bringing sweetness and color.
  • 1/4 cup crushed pecans For a nutty crunch.
  • 1/4 cup crushed walnuts Adding to the nuttiness.
  • 1/4 cup whole wheat panko To achieve a crispy texture.
  • 1/2 teaspoon dried oregano Imparting herby essence.
  • 1/2 teaspoon dried basil To complement fresh flavors.
  • 1/2 teaspoon salt For seasoning.
  • 1/4 teaspoon black pepper To enhance taste.
  • 1 large egg Binding the mixture.
For the Marinara Sauce
  • 2 cans stewed or crushed tomatoes Forming the luscious sauce.
  • 1 cup fresh basil (packed) For a vibrant, aromatic touch.
  • 1 tablespoon dried oregano To deepen flavor.
  • 2 cloves garlic For the sauce.
  • 1/2 teaspoon salt To season the sauce.
  • 1/2 teaspoon black pepper To season the sauce.
  • 2 tablespoons balsamic vinegar For a tangy contrast.
  • 2 ounces shredded mozzarella For a bubbly, cheesy finish.
  • Fresh basil leaves for topping Adds a pop of color.
  • Grated parmesan for garnishing Enhances the umami factor.

Method
 

Cooking the Lentils
  1. Combine the lentils and water in a medium pot over medium heat. Bring to a boil, then reduce to a simmer and cook for 23 to 25 minutes until tender.
  2. Drain any excess water.
Preparing the Onion and Carrots
  1. Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Sauté the diced onion until translucent, about 6 to 8 minutes.
  2. Add the minced garlic and shredded carrots, cooking for another 2 to 3 minutes until tender.
Blending the Mixture
  1. Transfer the lentils and onion-carrot mixture to a food processor, add the nuts, whole wheat panko, herbs, salt, and pepper. Pulse several times to combine.
  2. Add the egg and pulse again until combined but not completely smooth.
Forming the Lentil Bites
  1. Preheat the oven to 425˚F. Roll the lentil mixture into 12 golf ball-sized bites and place on a lined baking tray.
  2. Brush with olive oil and bake for 20 to 35 minutes until firm and beginning to brown.
Making the Marinara Sauce
  1. While baking, blend the tomatoes, fresh basil, herbs, garlic, salt, pepper, and balsamic vinegar until smooth.
Assembling and Baking Again
  1. Once lentil bites are done, pour marinara sauce over them and sprinkle mozzarella on top.
  2. Return to the oven and bake for another 10 to 15 minutes until cheese is melted and bubbly.

Notes

If you prefer a crunchier texture, let the lentil bites cool for a few minutes before serving. For a vegan option, substitute the egg with a flax or chia seed egg. Experiment with different nuts and spices for extra flavor.