These Pesto Lentil Balls are a great food prep option for an easy, vegetarian lunch or dinner. Make them ahead of time and serve with dipping sauce, over spaghetti noodles or on a salad!
I’ve had these Pesto Lentil Balls up my sleeve for a while now and am excited to share them! My husband is not a huge lentil fan so after testing them myself, I had to wait for my parents to come into town so they could give the recipe a nod of approval as well.
They got the a-ok from my lentil-loving dad and from my mom as well! I’m still working on getting my kids to try them, but they do like pesto so I’ve started with pesto meatballs and will eventually try serving these to them with their spaghetti!
I love these because they’re quick and easy to make but also packed with flavor. I love making them ahead of time and using them in different dishes during the week. I use them like meatballs in spaghetti, but also throw them on my salads fairly often.
To make your life even easier, grab some pre-cooked lentils (Trader Joe’s has some in their refrigerated section) or make lentils ahead of time and freeze in one cup portions. I do this often so I have them cooked and ready to make these balls and my Lentil Banana Muffins.
Here’s how you make them:Print
Pesto Lentil Balls
These Pesto Lentil Balls are hearty enough to hold up in your next spaghetti dinner and packed with protein and flavor.
- Yield: 12-15 balls 1x
1/3 cup green/brown lentils dry (approx 1 cup cooked)
2 cloves garlic
3/4 cup chopped carrots
3 Tbsp pesto
1/2 cup breadcrumbs
salt and pepper to taste
Parmesan cheese, optional
- Put carrots and garlic in a food processor and process until well chopped.
- Add remaining ingredients until well combined.
- Form into 12-15 balls and place on a lined baking sheet.
- Bake at 400 degrees for 18 minutes, flipping once.
Feel free to add more pesto if you like a stronger flavor. You could also sub something like red peppers for carrots if you wanted to!
If you like these, you might also enjoy my Asian Black Bean Burgers!