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Vegetarian Spaghetti with Lentil Balls
Vegetarian Spaghetti with Lentil Balls

Vegetarian Spaghetti with Lentil Balls
A delicious and fun twist on spaghetti with meatballs, using vegetarian-friendly ingredients.
Vegetarian Spaghetti with Lentil Balls
Ingredients:
1
Servings
  • 200
    g
     gluten-free spaghetti
  • 200
    g
     cooked lentils
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     tomato sauce
  • 50
    g
     carrot
  • 1
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Vegetarian Spaghetti with Lentil Balls
Instructions:
  1. Cook the gluten-free spaghetti according to the package instructions, then drain.
  2. In a pan, heat olive oil and sauté chopped onion and minced garlic until golden.
  3. Add the cooked lentils and grated carrot to the pan, season with salt and black pepper.
  4. Mix well and cook for 5 minutes until the mixture thickens.
  5. Form small balls from the lentil mixture and place on a baking sheet.
  6. Bake the lentil balls in a preheated oven at 180°C for 15 minutes.
  7. In a saucepan, heat the tomato sauce and add the baked lentil balls.
  8. Simmer for 5 minutes, allowing the flavors to meld.
  9. Serve the lentil balls and sauce over the cooked spaghetti.
  10. Garnish with chopped parsley and enjoy!
Nutrition Per Serving 750 g Per 100g
Energy 811 kcal 108 kcal
Protein 28 g 3.7 g
Fibre 15 g 2.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 115 g 15.3 g
Fat 25 g 3.3 g
  • 200
    g
     gluten-free spaghetti
  • 200
    g
     cooked lentils
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     tomato sauce
  • 50
    g
     carrot
  • 1
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Cook the gluten-free spaghetti according to the package instructions, then drain.

In a pan, heat olive oil and sauté chopped onion and minced garlic until golden.

Add the cooked lentils and grated carrot to the pan, season with salt and black pepper.

Mix well and cook for 5 minutes until the mixture thickens.

Form small balls from the lentil mixture and place on a baking sheet.

Bake the lentil balls in a preheated oven at 180°C for 15 minutes.

In a saucepan, heat the tomato sauce and add the baked lentil balls.

Simmer for 5 minutes, allowing the flavors to meld.

Serve the lentil balls and sauce over the cooked spaghetti.

Garnish with chopped parsley and enjoy!

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