Gluten Free,  Plant-Based

Lentil Meatless-Balls & Spaghetti

Lentils are so fast and easy to cook. That’s why I love to use them a lot in my daily meals. This recipe is so simple also a perfect way to utilize leftover cooked lentils.

These meatballs are also Plant-based, and packed with flavor thanks to mushrooms and paprika, you can also add your favorite spices.


  • 1 cup cooked green lentil (remove excess water)
  • 1 cup chopped mushrooms
  • small onion
  • 2 cloves of garlic
  • 1 tsp paprika
  • salt to taste

Tomato sauce:

  • 3 tomatoes
  • 1 garlic clove
  • onion (optional)
  • sweet basil
  • salt to taste
  • olive oil

  • GF Spaghetti


  1. Sauté onion and garlic until golden add in the mushrooms, stir on high heat until brown.
  2. Add salt, basil, and paprika. Mix mushrooms with lentils. Take half of the mixture and blend until creamy.
  3. Now mix it back in to the other half. Drizzle some olive oil on a baking sheet. Shape the mix into balls and bake for 25-30 mins at 200C. Meanwhile make the tomato sauce.
  4. In a pan heat the olive oil, add the ingredients and let cook for 5 minutes or until tomatoes are soft. Add in the baked balls and gently move them around the pan.
  5. Cook for a further 5 minutes on a gentle simmer. Serve on spaghetti or rice! I love both!

Making this recipe? I would love to see it!

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