Spaghetti and Red Lentil Balls Recipe

Name: Spaghetti and Red Lentil Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 1/2 cups Vegetable Stock; 1 cup Dry Red Lentils; 1 whole Small Yellow Onion, Diced; 2 Tablespoons Olive Oil; 2 cloves Garlic, Minced; 1 whole Flax Egg (2 Tablespoons Ground Flax Plus 3 Tablespoons Warm Water); 1 cup Whole Wheat Bread Crumbs; 1/2 cups Nutritional Yeast; 1- 1/2 teaspoon Parsley; 1- 1/2 teaspoon Oregano; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 3/4 pounds, 1- 1/4 ounces, weight Whole Wheat Spaghetti; 1 jar (24 Oz. Size) Pasta Sauce Of Your Choice

Servings: persons

2- 1/2 cups Vegetable Stock
1 cup Dry Red Lentils
1 whole Small Yellow Onion, Diced
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Flax Egg (2 Tablespoons Ground Flax Plus 3 Tablespoons Warm Water)
1 cup Whole Wheat Bread Crumbs
1/2 cups Nutritional Yeast
1- 1/2 teaspoon Parsley
1- 1/2 teaspoon Oregano
1/2 teaspoons Salt
1/2 teaspoons Pepper
3/4 pounds, 1- 1/4 ounces, weight Whole Wheat Spaghetti
1 jar (24 Oz. Size) Pasta Sauce Of Your Choice

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

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2- 1/2 cups Vegetable Stock, 1 cup Dry Red Lentils, 1 whole Small Yellow Onion, Diced, 2 Tablespoons Olive Oil, and more.

Yes, Spaghetti and Red Lentil Balls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti and Red Lentil Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions