Lentils polpette (balls)
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What’s best than delicious Italian polpettes to go with spaghetti? Well, let us tell you that this plant-based version has nothing to be ashamed of in regards to its meat-based.


  • 300 gr cooked lentils (red or green)
  • 1/2 golden onion
  • 10 dry tomatoes
  • 1 tbsp soy sauce
  • 1 garlic clove
  • 1 tsp thyme
  • 5/6 tbsp bread crumb
  • 2 tbsp olive oil
  • salt and pepper


  1. Put in a mixer the lentils (you can use canned lentils, just wash them and rinse them) together with all the other ingredients, except the bread crumb.
  2. Mix everything together, use a spatula to clean the side of the mixer, and push the dough towards the blades. If it’s too dry, add some water. The mixture should be very soft and fluid.
  3. Put the mixture in a bowl and add the bread crumb. The quantity is variable, start with 2/3 tbsp and go on until the mixture is “workable” and doesn’t stick to your hands.
  4. Creates balls, put them on an oven tray, season them with some olive oil and cook for 20/25 minutes at 220°, turning them halfway.

You can serve them in a tomato sauce, cooked together with some onion, garlic, oil, and some basil.