A simple seasonal meal is on the menu for the lazy days of summer. Join chef Jeffrey Held as he prepares protein- and fiber-packed lentil meatballs, a cool and refreshing tzatziki sauce, and a no-recipe-required summer tomato salad. Loaded with nutrients, low in fat, and easy on the budget, these dishes will be favorites in the warmer months.

{00:00} {Introduction}
{0:28} {Greek-Style Lentil Meatballs}
{02:52} {Summer Tomato Salad}
{03:22} {Tzatziki with Fresh Herbs}

*Greek-Style Lentil Meatballs*
Makes about 4 servings

4½ cups cooked brown lentils
1½ red onion, finely chopped
6 tablespoons tomato paste
juice of 1 lemon
1 tablespoon soy sauce
1½ teaspoons paprika
1½ teaspoons oregano
3 eggs
¾ cup chopped fresh mint
¾ cup chopped fresh parsley
½ teaspoon salt
2¼ cups rice panko

*Instructions*
Preheat oven to 400°F. Place all the meatball ingredients except the panko into a food processor. Blend until just combined but not pureed—you want the mixture to have some chunkiness. Add the breadcrumbs a bit at a time as you process.

Line a sheet pan with parchment paper and brush the paper with olive oil. Use an ice cream scoop to portion the mixture, and then roll into balls. Arrange on the parchment paper, allowing at least 1-inch of space between them.

Bake 30 to 35 minutes, until lightly browned, cooked through, and firm. Let cool before using.

*Tzatziki with Fresh Herbs*
Makes about 4 servings

½ cup finely chopped cucumber
1 cup low-fat Greek yogurt
juice and zest of 1 lemon
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
½ teaspoon salt
fresh ground black pepper
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint

*Instructions*
Combine all ingredients in a bowl and whisk together. Serve immediately to retain the flavor and texture of the fresh herbs.

#plantbased #healthylifestyle #healthyfood #recipes

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