Lentil Meatball Spaghetti
I love experimenting with beans and pulses, especially chickpeas and lentils. Although I do feel that lentils are underrated and aren’t given the same attention as their other counterparts. In a previous post I shared my lentil porridge recipe and talked about why I love lentils so much. Today, I’m sharing with you a savoury recipe using brown lentils.
I know some people don’t like the idea of creating free-from versions of the ‘real thing’ e.g pasta-free raw lasagna, chickpea blondies or a cheese-free raw cheesecake, but I think it’s a great way to make healthy eating fun and interesting. I understand that by calling a recipe a ‘cheesecake’ people then expect the tastes and texture of a ‘real’ cheesecake when they take a bite. It might be worth reminding them that just because you called your recipe a brownie, it won’t taste like the brownie you would get at a cafe or a bakery. You’re using different ingredients, so of course it’s not going to taste exactly the same!
I think creating something like these lentil meatballs make healthy eating exciting and it’s a fun way to incorporate some lentils in a main meal that isn’t a stew or a curry. They have a really nice firm texture. I made a big patch and enjoyed them over the following couple of days as a snack and in a sandwich. So you can enjoy these lentil meatballs even if you’re not a big pasta fan.
Brown rice spaghetti and pasta are one of the best food inventions ever! Nutrition wise, brown rice is in a completely different league compared to white rice. White rice has been stripped of all it’s goodness. The problem is not only that you lose out on nutrients, but the way the body deals with rice completely changes when it’s processed and after the germ and bran have been removed. Pasta is made using white flour, which is another refined carbohydrate that you’re better off avoiding. Also, brown rice pasta tastes almost exactly the same as white pasta so why not eat the one that’s better for your health?!
This lentil meatball spaghetti recipe is vegan, dairy-free and gluten-free.
- 200g brown rice spaghetti (or any type of spaghetti)
- 1 cup (200g) dried brown lentils
- 1.5 cups vegetable broth (1 vegetable stock mixed in 1.5 cups hot water)
- 2 garlic gloves
- 1 cup (1 bunch) fresh parsley
- 1/4 cup (small handful) fresh coriander
- 1/4 medium onion, chopped
- 2 tbsp fresh lemon juice
- 4 tbsp oat flour (oats blended into a flour in the food processor)
- 1 tbsp tomato puree
- 1 can chopped tomatoes
- 2 tbsp tomato puree
- 1/4 vegetable stock cube
- Juice of 1/2 lemon
- 1 tbsp red pesto
- 1/2 onion
- 2 garlic cloves
- Handful fresh basil leaves, chopped
- salt & pepper to taste
- Add the lentils and stock to a pan and simmer for about 20 minutes or until all the water has been soaked up. Leave to cool before moving to the next step.
- Preheat your oven to 180*C (160*C fan assisted)/ 350*F
- Once the lentils have cooled, place them in your food processor along with the rest of the meatball ingredients.
- Roll into balls, place on a baking sheet covered with parchment paper and bake for 20-25 minutes.
- Melt 1 tbsp coconut oil in a pan over a medium heat. Sautee the onions for 5 minutes until they become translucent.
- Add the garlic and cook for a further 1 minute.
- Add the remaining ingredients (apart from the basil). Simmer for about 10 minutes or until the sauce thickens a little.
- Meanwhile cook the spaghetti according to pack instructions.
- Take the sauce off the heat and fold in the basil leaves and lentil meatballs.
- Sprinkle some nutritional yeast on top (optional).
If you liked this lentil meatball spaghetti recipe, you may also like these lentil recipes:
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