Lentil balls

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Lentil balls


  • 300G Lentils
  • 1/4 onion
  • 1 boiled potato
  • 2 spoons Extra virgin olive oil
  • 50g Parmigiano Reggiano
  • Breadcrumbs
  • Chopped parsley
  • Salt and pepper to taste
  • 1 bay leaf


Preparing the lentil meatballs is very easy, but for the success of the recipe it is preferable to use the dry ones rather than the canned ones.
First, after rinsing them under running water, transfer the dried lentils into a pot, adding plenty of cold water, add a handful of salt and a bay leaf.
Cover with a lid and boil the lentils for 30 minutes. Once cooked, drain the lentils and let them cool.
Meanwhile, peel, wash and boil the potato too.
With a blender, roughly chop the onion, parsley, well-drained lentils, potato, a pinch of salt and pepper, two to three tablespoons of oil and a tablespoon of grated Parmesan cheese, if you like. If you see that the mixture is too soft add more breadcrumbs.
With the oil greased hands, take some of the mixture and form the balls. immediately pass them in the breadcrumbs and place them on a baking sheet.
Give a nice round of oil and bake at 200° for 20-25 minutes. Alternatively, for a more tasty result, you can fry them.