Vegan Lentil Meatballs (Baked)

Makes 32 meatballs (8 servings of 4)

Baked meatballs of mashed lentils, potato and carrot bound with breadcrumbs, folded into warm marinara with basil.

prepPreheat oven to 400°F / 200°C (180°C fan)
prepLine two baking sheets with parchment
400 g dry brown or green lentils, rinsed and picked over	Simmer until very soft, ~40 min	Drain, mash vegetables, crush lentils	Mix in crumbs, herbs, spices, oil	Rest 10 min; shape ~32 balls	Brush with oil	Bake 400°F / 200°C, 30-40 min	Fold in meatballs, serve
1 medium onion (150 g), peeled
1 medium potato (250 g), peeled
2 medium carrots (200 g total), peeled
water, enough to cover generously
120 g fine dry breadcrumbs
30 g fresh parsley, finely chopped
2 tsp Italian seasoning
2 tsp garlic powder
1 tsp paprika, sweet or smoked
1 1/2 tsp fine salt, or to taste
1/2 tsp black pepper
30 ml olive oil (for the mixture)
15 ml olive oil (for brushing)
750 g marinara sauce	Warm marinara with basil
1 small handful fresh basil, torn

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