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Vegetarian, Classics and bistro fare

Lentil meatballs in tomato sauce with rice

Lentil meatballs in tomato sauce are a vegetarian dish for 4 people, ready in 50 minutes, easy to make, for €1.20 per serving. Lentils and oats bind into meatballs that simmer in a tomato sauce before being served over rice. The trick is to blend only half the lentils so the meatballs keep some bite instead of turning mushy.

Meatless meatballs made from lentils and oats, simmered in tomato sauce, trust me, nobody turns these down.

Lentil meatballs in tomato sauce with rice
Total time
50 min
Difficulty
Easy
Cost per person
€1.20
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

No meat here, but meatballs that hold together well thanks to green lentils and rolled oats. They brown in the pan first, then finish cooking in a tomato sauce seasoned with paprika, picking up that soft, tender bite you want from a good meatball, without any meat involved. The white rice soaks up the sauce and rounds out the plate without any extra effort.

This is the kind of dinner you throw together on a weeknight without a second thought, and it works just as well on a Sunday if you have vegetarian guests over. Kids go for it easily, the meatball shape feels familiar, and nobody misses the meat once the tomato sauce does its job. Mon Chou likes this recipe because it comes together from pantry staples, no last minute grocery run needed.

The ingredients

4 people

Pantry

  • Green lentilsoften in the pantry 250 g
  • Rolled oatsoften in the pantry 80 g
  • Crushed tomatoesoften in the pantry 800 g
  • Riceoften in the pantry 300 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Parsley 6 sprigs

Allergens Gluten

The step by step recipe

  1. Cook the lentils in unsalted water, then drain them and let them cool slightly. 25 min

    Cook them a bit longer than usual, they'll mash more easily.

  2. Blend half the lentils with one onion, two garlic cloves, the parsley, paprika, oats, salt and pepper, then mix into the rest.

    Let the mixture rest for ten minutes, the oats swell and help bind everything together.

  3. Shape the mixture into meatballs and brown them in two tablespoons of oil. 8 min

    Roll them with wet hands, they won't stick.

  4. Sauté the other onion and the garlic in the remaining oil, add the tomatoes and tomato paste, then slide the meatballs in. 15 min

    Let it simmer gently without stirring hard, the meatballs are delicate.

  5. Cook the rice in salted water and serve with the meatballs, topped with sauce. 11 min

    Taste a grain to check doneness, it comes down to a minute either way.

Our tips to get it right

  • Drain the lentils well before blending them, too much water makes the mixture sticky and the meatballs fall apart while cooking.
  • Brown the meatballs over medium heat rather than high, they form a crust without drying out inside.
  • Make sure the sauce is fairly loose before adding the meatballs, it thickens as it simmers and could otherwise catch on the bottom of the pan.

The variations

  • Swap the green lentils for red lentils, the texture will be smoother and the cooking time a touch shorter.
  • For a gluten free version, use certified gluten free oats or quinoa flakes instead.
  • For kids in a hurry, shape smaller meatballs, they cook faster and are easy to eat with a fork.

What to serve it with

  • A green salad with a sharp dressing
  • Crusty bread for the sauce
  • Plain yogurt for dessert

Storage

The meatballs keep for 3 days in the fridge in a sealed container, along with their sauce. They freeze well for up to 2 months, sauce included. Reheat gently in a saucepan or microwave, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I make the meatball mixture ahead of time?

Yes, you can make it the day before and keep it in the fridge in a sealed container. Shape the meatballs just before browning them, they'll hold their shape better.

Why blend only half the lentils?

Blending the whole batch would make the mixture too smooth and the meatballs mushy once cooked. Keeping the other half whole adds some bite and a texture closer to a real meatball.

Do these meatballs freeze well?

Yes, you can freeze them cooked, along with their tomato sauce, in an airtight container for up to 2 months. Thaw in the fridge overnight, then reheat gently in a saucepan.

Can I use something other than rolled oats?

You can use breadcrumbs if you don't have rolled oats on hand, though the result will be slightly less tender. Rolled oats add binding and a softer texture to the meatball.

How long does it take to make lentil meatballs in tomato sauce with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in lentil meatballs in tomato sauce with rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does lentil meatballs in tomato sauce with rice cost?

About €1.20 per serving, or €4.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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