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1
Place the vegetable stock in a medium saucepan and bring to a boil.
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2
Add the red lentils, stir, reduce heat to low, cover and simmer for 2025 minutes until the vegetable stock is absorbed.
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3
Check the lentils a few time throughout the cooking time to stir, then cover again to continue simmering.
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4
Meanwhile, saute the diced onion in the olive oil until translucent.
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5
Add the garlic cloves to the onions and cook until fragrant.
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6
Remove from heat and set aside.
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7
Once the lentils are cooked, place them in a large mixing bowl along with the onion and garlic.
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8
Stir in the flax egg.
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9
Next stir in the breadcrumbs, nutritional yeast, parsley, oregano, salt and pepper until everything is well combined.
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10
Place in the fridge to set for 1015 minutes.
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11
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
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12
Roll the lentil mixture into golfball-sized balls and place on the baking sheet.
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13
Before baking the lentil balls, bring a large pot of water to boil and cook the spaghetti as directed on the package to desired tenderness.
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14
Bake the lentil balls while the spaghetti is cooking, for 1520 minutes, turning the balls once throughout the cooking time.
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15
Remove from the oven and serve with your favorite pasta sauce.
