1.5 cups green lentils
4 cups water
4 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
A handful of chopped parsley
1 cup breadcrumbs
2 teaspoons salt
2 teaspoons dried mint

Rinse the green lentils thoroughly and place them in a pot with 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 30 minutes or until the lentils are tender. Drain any excess water and set aside.

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes until fragrant. Remove from heat and transfer the onion-garlic mixture to a large mixing bowl.

To the mixing bowl, add the cooked green lentils, chopped parsley, breadcrumbs, salt, and dried mint. Mix all the ingredients thoroughly until well combined.

Take small portions of the lentil mixture and shape them into round meatball-like shapes using your hands.

In the same pan used for sautéing the onions, heat the remaining 2 tablespoons of olive oil over medium heat. Once hot, add the lentil meatballs to the pan in batches, making sure not to overcrowd them. Cook for about 4-5 minutes on each side, or until golden brown and crispy.

Once all the lentil meatballs are cooked, transfer them to a serving platter and serve hot. You can accompany them with vegan yogurt or your preferred dipping sauce.

Enjoy your delicious Green Lentil Meatballs!