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Spaghetti lentil "meatballs"

GeorgiaDm
A delicious, lentil "meatball" recipe, packed with Italian flavors. An alternative to meat, this fluffy vegetarian dish is a great and filling main.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 346 kcal

Ingredients
  

For the lentil balls

  • 400 g/16oz brown lentils cooked, drained, cooled
  • 1 medium carrot
  • 1 large red onion
  • 3 cloves garlic
  • 60 g/2.1oz sun-dried tomatoes
  • 70 g/2.5oz fresh basil
  • 65 g/2.3oz Parmesan cheese
  • 90 g/1 cup rolled oats gluten-free
  • 1 medium egg
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon dried oregano
  • 2 tablespoon olive oil extra virgin
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper freshly ground

For the marinara sauce and spaghetti

  • 500 g/17.6oz spaghetti pasta gluten-free
  • 600 g/21.1oz crust tomatoes
  • 1 tablespoon olive oil extra virgin
  • 1 tablespoon tomato paste
  • 1 clove garlic
  • 40 g/1.4oz fresh basil
  • salt & pepper to taste
  • chili flakes optional

Instructions
 

For the lentil balls

  • Start with cooked, drained, and cooled brown lentils. If not, place ~ 1 cup brown lentils into a pot, cover them with water or vegetable broth, add 2 bay leaves, and boil for 20 minutes, until soft but firm.
  • Place a non-stick pan (24cm/9.5inch) over high heat and add a teaspoon of olive oil.
  • Mix the onion and garlic in a food processor, and once the pan is hot, reduce heat, add the mixture, and saute until caramelized (~ 3-5 minutes). Set aside.
  • Add carrot, Parmesan cheese, sun-dried tomatoes, and basil into the food processor and blend.
  • Next, add the caramelized onion (keep the pan), rolled oats, egg, spices, and lentils, and pulse for a few times until the mixture is combined. Do not over-mix.
  • Using a tablespoon, make the lentil balls and place them in the fridge for 30 minutes to set and become firm.
  • Take the lentil balls out of the fridge, heat 1 tablespoon olive oil over medium heat, and place half of them in the pan. Cook them evenly on all sides, until golden brown. Repeat for the remaining half, after adding 1 tablespoon olive oil.

For the marinara sauce and spaghetti

  • Using the same pan, add 1 tablespoon olive oil and saute the garlic over medium heat.
  • Add the tomato paste, crust tomatoes, half of the basil, chili flakes (if used), salt & pepper, and stir.
  • Let the sauce simmer and stir occasionally, until it starts to thicken.
  • While the sauce is simmering, cook the pasta according to the package instructions.
  • When the sauce starts to thicken, add the "meatballs", shake the pan softly (or use a spoon) to roll the balls around.

Serve

  • Serve the spaghetti topped with the sauce, the lentil balls, the remaining half of basil (finely chopped), and some Parmesan cheese.
  • Enjoy :)

Notes

Skip the cooling time if your lentils are already cooked and chilled.
For a vegan alternative, use vegan Parmesan cheese or almonds/cashews and 1 tablespoon nutritional yeast. Replace the egg with a chia or flaxseed egg.
For a lighter version, bake the lentil balls for 15 minutes in a preheated oven at 190°C (375°F) fan.
Keyword easy, quick