Lentil Meatballs & Pasta

$0.00 Cooking Fee
Serving Size: 3 meatballs plus 1 cup of pasta
Recipe adapted from:
These vegan and vegetarian meatballs are made with green lentils, ground flax seeds and almonds, served over pasta shells with tomato sauce.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Add the lentils and broth to a medium-sized saucepan or pot. Bring to a boil. Lower the heat to a simmer and cook for 15 to 20 minutes or until softened and cooked through. Drain any excess liquid and set aside.
  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Heat a small skillet over medium heat and add the oil. Once hot, add the shallot and cook for four to five minutes or until softened. Remove from heat and set aside.
  • In a small bowl, add the ground flax seeds and water and let sit for a few minutes until thickened slightly.
  • In a food processor, add the lentils, shallot, flax seed mixture, nutritional yeast, almonds, salt, and half of the parsley. Pulse until combined and the dough starts to hold together.
  • Using slightly damp hands, roll the dough into golf-ball sized balls. Place on the baking sheet. Bake for 25 minutes, lipping halfway through.
  • While the lentil meatballs are in the oven, cook the pasta according to package directions. Drain and add the pasta back to the pot. Add the tomato sauce and mix. Divide evenly between plates and top with the lentil meatballs and remaining parsley.

Notes

Leftovers
For best results, store the meatballs and pasta separately. Refrigerate the meatballs for up to
three days or freeze for up to two months. Refrigerate the pasta for up to three days.
Serving Size
One serving is approximately three lentil meatballs balls with roughly one cup of pasta.
More Flavor
Add minced garlic to the shallot mixture. Add tomato paste and/or tamari for more flavor. Top
the pasta with red pepper flakes.

Cook Times

Active Prep50
Hands-On Cook0
Hands-Off Cook15
Passive0
Total Time1 hour 5 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 1 cup green lentils
  • 1 1/2 cup vegetable broth
  • 1 1/4 teaspoon extra virgin olive oil
  • 11 tablespoon shallot chopped
  • 6 1/2 teaspoon flax meal
  • 6 1/2 tablespoon water
  • 8 1/2 tablespoon nutritional yeast
  • 1 cup almonds chopped
  • 1 1/2 teaspoon sea salt
  • 1 cup Italian parsley chopped, divided
  • 20 ounce chickpea pasta shells
  • 4 cup canned tomato sauce

Cooking Tools Required

12-inch skillet, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saucepan with lid, Sharp Knives, Top Stove
Reheating/Serving Instructions
Heat in the microwave on medium high heat until heated through.

Nutrition

Calories: 221kcal | Carbohydrates: 26g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 961mg | Potassium: 787mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1013IU | Vitamin C: 17mg | Calcium: 79mg | Iron: 4mg

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