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A hearty and healthy vegan twist on a classic comfort food. Tender lentil meatballs are seasoned with Italian herbs, baked to perfection, and served over whole wheat pasta with a rich marinara sauce. A satisfying plant-based meal ready in under an hour.
For 4 servings
Prepare the meatballs
Bake the meatballs and cook the pasta
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A hearty and healthy vegan twist on a classic comfort food. Tender lentil meatballs are seasoned with Italian herbs, baked to perfection, and served over whole wheat pasta with a rich marinara sauce. A satisfying plant-based meal ready in under an hour.
This italian_american recipe takes 55 minutes to prepare and yields 4 servings. At 655.06 calories per serving with 32.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble and serve
Use certified gluten-free breadcrumbs (or ground oats) and your favorite gluten-free pasta.
Add 1/2 cup of finely crumbled firm tofu or 1/4 cup of hemp seeds to the meatball mixture for an extra protein boost.
Use canned, pre-cooked lentils (rinse well) to save time on cooking them from scratch.
Make the meatballs smaller (bite-sized) and ensure the marinara sauce is mild and not too acidic.
Both lentils and whole wheat pasta are rich in dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
Lentils provide a substantial amount of protein, essential for muscle repair and overall body function, making this a great meal for vegans and vegetarians.
Whole wheat pasta offers complex carbohydrates that provide sustained energy without the sharp spikes associated with refined grains.
This dish is low in saturated fat and cholesterol-free. The fiber and nutrients from lentils can contribute to better heart health.
Yes, they are very healthy. Lentils are an excellent source of plant-based protein, fiber, and iron. This recipe uses whole wheat pasta for complex carbs and is baked instead of fried to keep it low in fat.
One serving of these lentil meatballs with marinara and whole wheat pasta contains approximately 460-490 calories, making it a well-balanced and satisfying meal.
Absolutely. You can freeze them either before or after baking. To freeze, place them on a baking sheet in a single layer until solid, then transfer to a freezer-safe bag or container. They last for up to 3 months.
The combination of breadcrumbs and a flax egg acts as a strong binder. Baking them also helps them firm up nicely. Be gentle when stirring them into the sauce to ensure they hold their shape.
