Vegetarian Lentil Albondigas Recipe That Wows Recipe
This Vegetarian Lentil Albondigas recipe delivers a delicious and protein-packed twist on traditional meatballs. Made with green or brown lentils, fragrant spices, and an egg binding agent, these albondigas are tender on the inside and golden brown on the outside. Perfect as a main dish served with your favorite sauce or broth, this Mediterranean-inspired recipe is easy, nutritious, and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 15 albondigas 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Albondigas Ingredients
- 1 cup dried green or brown lentils
- 3 cups water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Cook Lentils: Rinse the lentils thoroughly and place them in a saucepan with 3 cups of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes. Drain any excess water and let the lentils cool.
- Prepare Mixture: In a large bowl, combine the cooled lentils with finely chopped onion, minced garlic, breadcrumbs, egg, cumin, paprika, salt, and black pepper. Mix thoroughly until well combined.
- Form Albondigas: Take small portions of the mixture and shape them into balls roughly 1.5 inches in diameter. Ensure they are compact enough to hold together during cooking.
- Heat Oil: In a large pan, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Cook Albondigas: Carefully place the lentil balls into the hot pan and cook for 3-4 minutes on each side or until they are golden brown and crispy on the outside.
- Serve: Remove the albondigas from the pan and serve hot. They pair wonderfully with your favorite sauce, or served in a warm broth for a comforting meal.
Notes
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- If the mixture feels too wet to shape, gradually add more breadcrumbs until it holds together.
- Alternatively, you can bake the albondigas at 375°F (190°C) for 20 minutes if you prefer not to fry.
Keywords: vegetarian lentil albondigas, lentil meatballs, Mediterranean vegetarian recipe, protein-packed vegetarian main dish, lentil recipes
