Lentil Meatballs with Whole Wheat Pasta

Instructions

1. 1

   Cook the lentils and preheat oven

   • In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess water and let cool slightly.
   • While the lentils cook, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2

   Prepare the meatball mixture

   • Toast the whole wheat bread slices until very dry, then pulse in a food processor to make about 3/4 cup of fresh breadcrumbs.
   • In a small bowl, whisk together the flaxseed meal and 5 tbsp of water. Set aside for 5-10 minutes to thicken into a 'flax egg'.
   • In a small skillet, heat 1 tsp of olive oil over medium heat. Sauté the small chopped onion and 3 cloves of garlic until softened, about 3-4 minutes.
   • In the food processor, add the cooked lentils, sautéed onion-garlic mixture, flax egg, fresh breadcrumbs, nutritional yeast, Italian seasoning, 2 tbsp parsley, 0.25 tsp salt, and black pepper.
   • Pulse 8-10 times until the mixture is combined but still has some texture. Do not over-process into a paste.
3. 3

   Form and bake the meatballs

   • Scoop about 1.5 tablespoons of the mixture and roll it between your hands to form a ball. You should get about 20 meatballs.
   • Place the meatballs on the prepared baking sheet.
   • Bake for 20-25 minutes, flipping halfway through, until they are firm and lightly browned.
4. 4

   Make the fresh marinara sauce

   • While the meatballs bake, bring a pot of water to a boil. Score an 'X' on the bottom of each tomato and blanch for 1 minute. Transfer to an ice bath, then peel the skins. Roughly chop or crush the tomatoes.
   • Heat the remaining olive oil in a large pot over medium heat. Add the medium chopped onion and cook until soft, about 5-7 minutes.
   • Add the 4 cloves of minced garlic and cook for another minute until fragrant.
   • Pour in the crushed fresh tomatoes, oregano, basil, red pepper flakes, and the remaining 0.25 tsp of salt. Stir to combine.
   • Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes for the flavors to meld.
5. 5

   Cook the pasta

   • About 15 minutes before everything is done, bring a large pot of water to a rolling boil. Add 1 tsp of salt.
   • Add the whole wheat pasta and cook according to package directions until al dente.
   • Drain the pasta, reserving about 1/2 cup of the pasta water.
6. 6

   Combine and serve

   • Once the meatballs are baked, gently add them to the simmering marinara sauce. Let them simmer in the sauce for 5 minutes to absorb the flavor.
   • Divide the cooked pasta among four bowls.
   • Top with the marinara sauce and 5 lentil meatballs per serving.
   • Garnish with the remaining fresh parsley and serve immediately.