Lentil sprouts “meatballs” in a tomato sauce (gluten free, vegan)

I usually make lentil sprouts on thursday evening. It takes me two days of prepration. I weigh 250 lentil and pour with filtered water excess.  Leave it overnight to start sprouting. On friday  morning before work, I drain, rinse and pour it with fresh filtered water again. When I come back from work my sprouts are ready to use, of course after rinsing them and draining. Sometimes it happens I’m so tired after work I have no power to use them on friday. Meatballs are alittle bit time-consuming , so then I  store my lentil sprouts in the fridge until saturday in an opened container to let them grow. Recipe is so easy!


Lentil sprouts “meatballs”:

  • 250g dry lentils ( I used 180g green and 70g red lentils and obtained 500g soaked)
  • 85g onion
  • 10g – 3 garlic cloves
  • 20g nutritional yeast
  • 2 tsp kala nama black salt
  • 1 tsp lovage
  • 3 tsp marjoram
  • 50g flaxseeds + 50g ground flaxseeds
  • 1 tsp ground black pepper
  • 1 tsp herbal pepper ()
  • 15g extra virgin olive oil
  • 40g carrots
  • 60g parsnips
  • 30g almonds
  • 40g sunflower seeds
  • 15g parsley

Tomato sauce:

  • 1.5 l tomato puree ( I used mine I batched in jars)
  • 1 tbsp coconut sugar
  • 1 tbsp rice vinegar
  • a big pinch of salt
  • a big pinch of black pepper
  • 1 tbsp marjoram


  1. Make lentil sprouts.
  2. Cook your tomato sauce in a middle pot. Consider that you need more space in your pot for cooked lentil balls.
  3. Peel carrots and parsnips, chop parsley.
  4. Don’t forget to grind 50g flaxseeds.
  5. Put all lentil balls ingredients in a high speed blender (I use TM5) or other food processor and grind. You should obtain a compact mass. Form 4cm balls with moistured palms and throw onto boiling water. When they rech the surface of the water, cook them for another three minutes. Pick them up and throw into your tomato sauce and finish cooking. Lentil meatballs should be soft and tender.

Enjoy your meal!

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