Italian Lentil Ball Submarine Sandwiches
Satisfy your cravings for comfort food with these hearty and flavorful Italian Lentil Ball Submarine Sandwiches! Perfect for vegetarians and easily adaptable for vegans, this plant-based twist on a classic meatball sub features tender, protein-packed lentil balls baked to golden perfection and smothered in zesty marinara sauce. Nestled inside toasted Italian baguettes and topped with gooey melted mozzarella or a dairy-free alternative, every bite bursts with Italian-inspired goodness. With a prep time of just 25 minutes and customizable ingredients like Parmesan or nutritional yeast, these sandwiches are ideal for weeknight dinners or casual gatherings. Experience the irresistible combination of wholesome, savory ingredients that make this dish a winner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Dry brown or green lentils
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese (or nutritional yeast for vegan option)
- 1 large Egg (or flax egg for vegan option)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 cups Marinara sauce
- 4 large Italian baguettes or sub rolls
- 1 cup Shredded mozzarella cheese (or dairy-free alternative)
Instructions
Rinse the lentils and add them to a medium saucepan. Cover with water and bring to a boil. Reduce the heat and simmer for 20-25 minutes until tender. Drain and let cool slightly.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine the cooked lentils, breadcrumbs, Parmesan cheese (or nutritional yeast), egg (or flax egg), onion, garlic, parsley, oregano, salt, and black pepper. Mash the mixture with a fork or potato masher until it holds together (some texture is fine).
Form the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Brush the lentil balls with 2 tablespoons of olive oil. Bake for 20-25 minutes, turning halfway through, until golden and firm.
While the lentil balls are baking, heat the marinara sauce in a saucepan over medium heat.
Slice the baguettes or sub rolls lengthwise, leaving one side attached. Lightly toast them in the oven for 5 minutes, if desired.
When the lentil balls are done, transfer them to the saucepan with marinara sauce and gently toss to coat.
Fill each sub roll with the saucy lentil balls and sprinkle shredded mozzarella cheese on top.
Optional: Place the assembled sandwiches back in the oven for 5 minutes to melt the cheese.
Serve hot and enjoy your Italian Lentil Ball Submarine Sandwiches!
Nutrition Facts
Calories |
3682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 8082 mg | 351% | |
| Total Carbohydrate | 448.4 g | 163% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 34.2 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2493 mg | 192% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 2256 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
