Recipes & Planning / Snack / Dole Lentil "Meatballs" with Kale Pesto Dole Lentil "Meatballs" with Kale Pesto Share Print Prep Time 30 minutes Total Time 30 minutes Servings 8 Calories Ingredients: 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 Directions Preheat oven to 400°F. Process lentils in the bowl of a food processor into a coarse puree. Stir together lentils, bread crumbs, eggs, olive oil, Parmesan, ricotta cheese, fennel seeds, garlic and salt. 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"). 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. Marc's Pharmacy offers a large selection of generic medications in both 30 and 90 day supplies.