Ingredients
Lentil Meatballs
- 200 g green or brown lentils (about 1 cup)
- 500 ml vegetable broth (about 2 cups)
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 carrot grated
- 1 celery stalk finely chopped
- 1/2 red bell pepper finely chopped
- 1/2 tsp dried origanum
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp salt
- 1/4 tsp black pepper
- 100 g breadcrumbs (about 1 cup)
- 50 g grated Parmesan cheese (optional)
- olive oil for frying
Spaghetti
- 250 g spaghetti
- salt for pasta water
- tomato sauce of your choice
Instructions
Prepare Lentil Meatballs:
- Rinse the lentils under cold water and drain them.
- In a medium-sized saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid.
- In a large skillet, heat some olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Add the cooked lentils to the skillet and mix well. Stir in the dried oregano, basil, thyme, salt, and black pepper. Cook for an additional 2-3 minutes to blend the flavors.
- Remove the skillet from heat and let the mixture cool for a few minutes.
- Transfer the lentil mixture to a food processor. Add breadcrumbs and Parmesan cheese (if using). Pulse until the mixture comes together, but don't overprocess; you want some texture.
- Shape the mixture into meatballs using your hands. You should get around 20-24 small meatballs.
- Heat some olive oil in a large frying pan over medium heat. Fry the lentil meatballs until they are golden brown on all sides, turning them carefully. This should take about 5-7 minutes.
Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Serve:
- Warm up your favorite tomato sauce in a separate pan.
- Plate the cooked spaghetti, top with the lentil meatballs, and pour the tomato sauce over them.
- Garnish with additional grated Parmesan cheese and fresh basil if desired.Enjoy your delicious lentil meatballs and spaghetti!
Nutrition Facts
Lentil meatballs and spaghetti
Amount per Serving
Calories
590
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
11
mg
4
%
Sodium
1361
mg
59
%
Potassium
824
mg
24
%
Carbohydrates
104
g
35
%
Fiber
20
g
83
%
Sugar
8
g
9
%
Protein
29
g
58
%
Vitamin A
3417
IU
68
%
Vitamin C
25
mg
30
%
Calcium
219
mg
22
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.