Dole Lentil "Meatballs" with Kale Pesto

Prep Time

30 minutes

Total Time

30 minutes




dole lentils meatballs kale pesto


  • 4 cups cooked lentils
  • 1 pkg. (5 oz.) DOLE® Organic Kale Mix
  • 1 cup panko bread crumbs
  • 2 eggs, slightly beaten
  • 1 tablespoon olive oil
  • ½ cup grated Parmesan cheese
  • ¼ cup fat-free ricotta cheese
  • ½ teaspoon fennel seed
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • Kale Pesto (recipe below)
  • 1/3 cup pumpkin seeds, for garnish


  1. Preheat oven to 400°F.
  2. Process lentils in the bowl of a food processor into a coarse puree.
  3. Stir together lentils, bread crumbs, eggs, olive oil, Parmesan, ricotta cheese, fennel seeds, garlic and salt.
  4. Chop remaining 3 cups DOLE Organic Kale Mix and combine with the lentil mixture. Roll lentil mixture into 1-inch balls. Arrange in a single layer onto a baking sheet with sides (makes about 36 "meatballs").
  5. Bake 20 minutes or until “meatballs” begin to brown. Serve warm with a small dollop of Kale Pesto.

Kale-Pesto: Combine 1 garlic clove, 1/4 cup pumpkin seeds, grated peel and juice 1 lemon, 3 cups kale blend, 1/4 cup olive oil, 2 tablespoons Parmesan cheese and pinch of salt in blender. Cover; blend until smooth. Makes 1 cup.

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