Photo of Green lentil & spinach polpettes by WW

Green lentil & spinach polpettes

Points® value
Total Time
35 min
15 min
20 min
Whether they’re tinned or dried, hearty lentils can be used in all kinds of different ways – from polpette for snacking to salads and bowls for lunching.



400 g

Egg, whole, raw

1 medium, raw

Vegetarian parmesan style hard cheese

30 g, grated


1 clove(s), chopped

Quark, fat free, plain

50 g

Chilli, green or red

1 individual, chopped

Parsley, fresh

2 tablespoon(s), chopped

Green or Brown Lentils, cooked

1 can(s), large, drained

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

350 g


½ individual, extra large

Lemon Juice, Fresh

1 tablespoon(s)

Mint, Fresh

1 tablespoon(s), chopped

Salad leaves

4 portion(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the spinach into a plastic food bag, seal then pierce the bag. Microwave for 1-2 minutes on High until wilted. Let cool, then squeeze out any liquid and chop.
  2. In a bowl, mix the spinach with egg, cheese, garlic, quark, chilli and 2 tablespoons chopped fresh flat-leaf parsley. Drain and rinse the lentils, then mash and add to the bowl. Season and combine, then roll into 16 walnut-size balls and put on a baking tray.
  3. Mist with cooking spray and bake for 15 minutes. Meanwhile, make a raita by mixing the yogurt, cucumber, the juice of ½ lemon and 1 tablespoon chopped fresh mint. Serve 4 polpette per person with the raita and salad on the side.