cooking · Dinner

Lentil-Balls and Spaghetti with Fresh Vegetable Sauce

I adapted a recipe I saw posted on Live.Learn.Love. Eat last week. Lentil Balls with a homemade red sauce over pasta:

I think next time I make the lentil balls after I bake them I will crisp them up in a little oil over medium heat – in a non-stick skillet. They needed a little more something texture wise. They tasted great but were too soft/smooth.

Lentil Balls


  • 1 medium yellow onion, peeled and diced
  • 2 Tbsp extra virgin olive oil
  • 1 tsp roasted garlic (jarred)
  • 15 ounce can lentils, rinsed and drained
  • 2 Tbsp flax-seed meal + 3 Tbsp cool water
  • 1 cup bread crumbs (I used two slices of Dave’s Killer Bread, 21 Grain, finely processed)
  • ½ cup nutritional yeast flakes
  • 1½ tsp dried parsley
  • 1½ tsp dried oregano
  • ½ tsp ground black pepper
  • Salt to taste, if desired (¼ to ½ tsp at most)


In a skillet sauté the onions in the olive oil until tender and turning golden, add in the garlic and cook for another minute. Take off the heat and let cool for a few minutes.

Preheat the oven to 350° and line a baking sheet with parchment paper.

Whisk the flaxseed meal with the water and let sit a couple of minutes.

In a large mixing bowl add the lentils, mash a bit up and then add in the flax-seed mixture, the onions, breadcrumbs, nutritional yeast and seasonings. Mix well to combine.

Divide into about 24 balls, I used a 1 Tbsp sized disher.

Bake for 20- 30 minutes or until piping hot and crispy on the outside.

Tomato and Vegetable Sauce


  • 3 Tbsp extra virgin olive oil
  • 1 large green bell pepper, trimmed, seeded and diced
  • 1 medium yellow onion, peeled and diced
  • 2 Tbsp carrot, diced (about 1 small peeled and trimmed)
  • 1 tsp roasted garlic (jarred)
  • 2 14.5 ounce can no-salt added diced tomatoes
  • 6 ounce can tomato paste
  • 4 tsp Italian seasoning blend
  • ½ tsp ground black pepper
  • ¼ tsp sea salt (or kosher salt)
  • 12 ounces spaghetti


Heat the oil over medium heat in a large saucepan or skillet. Add in the green pepper, onion and carrot, cook until the onions are translucent and turning golden. Add in the garlic and cook for another minute. Add the remaining ingredients, stir in well. Lower the heat to medium-low and cook covered for about 20 minutes, stirring periodically.

Cook the pasta as directed, drain and toss with the sauce. Serve with the lentil balls on top.

Serves 4 to 6.


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