Lentil Meatball Spaghetti

Lentil Meatball Spaghetti makes for a delicious plant-based meal rich in nutrients and protein while low in fat. This dish can be prepared using any variety of lentils, and for added flavor, you can try using fresh basil instead of dried. We used a simple tomato sauce, but any store-bought pasta sauce can be used in this dish.

Ingredients

Serves: 5-6 Time: 45 minutes

Lentil Meatball Spaghetti

• 1 cup red lentils, cooked
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 1 Tbs olive oil
• 2 cups mushrooms, sliced
• 1 cup kale
• 2 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup panko breadcrumbs
• 4-6 oz. spaghetti
• 16 oz. tomato sauce
• 1 tsp oregano
• 2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tsp red pepper flakes

Directions

1. Cook your lentils.
2. While the lentils cool, sauté the onions, garlic, and mushrooms until tender. Allow them to cool.
3. In a food processor or blender, pulse together the lentils, vegetables, kale, dried basil, 1 tsp salt, and 1/2 tsp black pepper.
4. Once mixed, transfer the mixture to a bowl and fold in the breadcrumbs. Combine the mixture until just sticky enough to form a ball.
5. Place the meatball mix in the fridge and allow it to cool for 10-15 minutes.
6. Meanwhile, preheat the oven to 420ºF and prepare a baking sheet with a silicone liner or non-stick foil.
7. Combine the tomato sauce, garlic powder, black pepper, salt, and red pepper flakes in a medium saucepan. Simmer on low to make your pasta sauce.
8. Separately boil water to cook your pasta.
9. Once the oven is hot, form the meatballs into 1-2 inch balls. Place on the tray and bake in the oven for 10 minutes.
10. After 10 minutes, flip the balls and cook for another 5 minutes.
11. Once done and your pasta is cooked, plate the pasta with the sauce and meatballs, top with vegan or non-vegan parmesan, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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