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.
Ingredients
- 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
Instructions
- Sauté onion and garlic until golden add in the mushrooms, stir on high heat until brown.
- Add salt, basil, and paprika. Mix mushrooms with lentils. Take half of the mixture and blend until creamy.
- 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.
- 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.
- 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!
