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–+ servings
Easy Lentil Meatballs

Easy Lentil Meatballs with Spaghetti

When you fancy a satisfying pasta dish but want something healthy too, we have a solution here for you! A rich and sweet tomato sauce (with our secret ingredient) perfectly coats the spaghetti! And you have the star of the show sitting right on top - our 4-ingredient baked lentil meatballs! A filling, vegetable-packed dish that's not only healthy but just as delicious as the real deal!
5 from 11 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Italian, Vegan, Vegetarian
Servings 2 people
Calories 601 kcal

Equipment

  • Food Processor or Powerful Smoothie Maker

Ingredients
 
 

For the Lentil Balls:

  • 1 tin of green lentils (400g) drained and rinsed
  • 1 small red onion finely chopped
  • 1 tablespoon red onion chutney
  • 30 g breadcrumbs

For the Sauce:

  • 150 g closed cup mushrooms quartered
  • 2 tablespoon oil
  • 2 garlic cloves finely chopped
  • 1 carrot coarsely grated
  • 1 tablespoon tomato paste
  • 1 tablespoon red onion chutney
  • 1 vegetable stock cube + 100 ml of water
  • 1 teaspoon mixed dried herbs
  • 1 tin chopped tomatoes
  • 170 g spaghetti

Instructions
 

  • Preheat the oven to 180°C Fan.
  • First, prepare your lentil balls. Place drained and rinsed green lentils in a food processor and pulse to arrive at a rough paste.
  • Tip them into a bowl, add red onion, chutney and breadcrumbs. Season with salt and pepper and mix well.
  • Using your hands, shape 8 equal balls and place them on one side of a large baking tray.
  • Place quartered mushrooms on the other side of your lentil ball tray, drizzle them with olive oil and sprinkle with some salt. Then put the tray in the oven for 20 minutes.
  • In the meantime, heat 2 tablespoon of oil in a frying pan. Add the grated carrots and chopped garlic and fry on medium heat for about 5 minutes until starting to soften.
  • Add tomato paste, chutney, mixed herbs and crumble in a stock cube. Finally, add 100ml of water and a tin of chopped tomatoes. Mix and leave to cook on medium heat for 10 minutes. When the mushrooms are cooked, stir them into the sauce, just before serving. Taste and adjust the seasoning if needed.
  • In the meantime, cook your spaghetti.
  • To serve, divide the pasta between bowls, top with tomato sauce and lentil balls!

Nutrition

Calories: 601kcalCarbohydrates: 117gProtein: 28gFat: 5gSaturated Fat: 1gSodium: 1094mgPotassium: 1461mgFiber: 16gSugar: 16gVitamin A: 5851IUVitamin C: 33mgCalcium: 164mgIron: 9mg
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