Lentil Meatballs with Whole Wheat Spaghetti and Side Salad

Instructions

1. 1

   Cook the lentils

   • Rinse the brown lentils under cold water.
   • In a small saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy.
   • Drain any excess water and let the lentils cool slightly.
2. 2

   Prepare the meatball mixture

   • In a small bowl, whisk together the ground flaxseed and 3 tbsp of water. Set aside for 5 minutes to thicken into a 'flax egg'.
   • In a food processor, add the cooked lentils, chopped onion, minced garlic, breadcrumbs, flax egg, oregano, parsley, salt, and 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 cook the meatballs

   • Scoop about 2 tablespoons of the mixture and roll it between your hands to form a ball. Repeat with the remaining mixture to make about 12-14 meatballs.
   • Heat the olive oil in a large skillet or pan over medium-high heat.
   • Carefully place the meatballs in the pan, ensuring not to overcrowd it. Cook for 5-7 minutes, turning occasionally, until browned on all sides.
   • Remove the meatballs from the skillet and set aside.
4. 4

   Cook the pasta and finish the dish

   • While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package directions until al dente.
   • In the same skillet used for the meatballs, pour in the marinara sauce and bring to a gentle simmer over medium heat.
   • Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and let simmer for 10 minutes for the flavors to meld.
   • Drain the cooked pasta and divide it among four bowls. Top with the marinara sauce and 3-4 lentil meatballs per serving. Garnish with fresh parsley.