Spaghetti with Lentil Meatballs and Basil-Infused Tomato Sauce

Ingredients

• 300 g whole wheat spaghetti
• 200 g red lentils
• 1 medium carrot, grated
• 1 stalk celery, finely chopped
• 3 cloves garlic, minced
• 400 g canned chopped tomatoes
• 1 handful fresh basil, chopped
• 1 tsp dried oregano
• 1 tsp cumin powder
• to taste ground black pepper
• 600 ml water
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• to taste salt

Steps

1. 1. Rinse the red lentils under cold water until the water runs clear. Combine lentils with 600 ml of water in a pot, bring to a boil, then reduce heat and simmer until tender, about 15 minutes. Drain and set aside.
2. 2. In a large mixing bowl, combine cooked lentils, grated carrot, chopped celery, minced garlic, nutritional yeast, cumin, oregano, and ground black pepper. Mix well and form into small balls (about 2 cm in diameter).
3. 3. Preheat the oven to 200°C (fan oven) or 220°C (conventional). Place the lentil balls on a baking tray lined with parchment paper and bake for 20 minutes, turning halfway through until golden brown.
4. 4. Meanwhile, in a saucepan, heat the canned chopped tomatoes over medium heat. Add fresh basil, lemon juice, and salt. Allow to simmer for about 10 minutes, stirring occasionally.
5. 5. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
6. 6. Once the lentil balls are ready, add them to the tomato sauce and gently mix to coat the meatballs in the sauce.
7. 7. Serve the spaghetti topped with the basil-infused tomato sauce and lentil meatballs. Garnish with additional fresh basil if desired.

Notes

• For a spicier twist, consider adding a pinch of red pepper flakes to the sauce.

Substitutions

• If you want a gluten-free option, use gluten-free spaghetti or spiralized vegetables like zucchini.