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Italian Pasta with Tomato Sauce and Lentil Meatballs

Prep Time:

45 minutes

Cook Time:

45 Minutes


6 Servings



About the Recipe

Enjoy the flavours of Italy without the animal meat. Bellissimo!!!


For the Lentil Meatballs:

1 cup cooked lentils

1/2 cup breadcrumbs

1/4 cup chopped onion

1/4 cup chopped bell pepper

1 clove garlic, minced

1 tablespoon chopped parsley

1 tablespoon chopped fresh basel

2 tablespoons flaxmeal, soaked in water to become gelatinious

Salt & pepper, to taste

1 tablespoon olive oil

For the tomato sauce

1 tabespoon olive oil

1/2 chopped onion

2 cloves garlic, minced

1 can (250gms) diced tomatoes

1 tsp dried orgeno

1 tsp dried basil

Salt & pepper to taste

For the pasta:

A good handful of your favourite spaghetti pasta

1 tablespoon olice oil

Salt & pepper to taste


Preheat oven to 400F (200C)

To make the lentil meatballs:

Combine the cooked lentils, breadcrums, chopped onion, chopped bell pepper, minced garlic, chopped parsley, chopped basil, wet flax seeds (the binder), salt & pepper in a large bowl and mix well.

Form the mixture in 12-14 meatballs

Heat olive oil in a large pan over medium heat. Add the meatballs and cook for 203 minutes, until browned.

Transfer the pan to the oven and bake for 10-12 minutes or until cooked through.

To make the tomato sauce: heat the olive oil in a pan over medium heat. SAdd the chopped onion and minced garlic and cook for 2-4 minutes until the onion is soft.

Add the diced tomatoes, dried oragano and basil, salt & pepper. Stir wll and bring to the simmer. Reduce the heat to low and further simmer 10-15 minutes until slightly thickened.

Cook the spaghetti pasta per packaging directions.

To serve spoon some of the sauce over the cooked and drained pasta then top with the meatballs.

Sprinkle some remaining parsley as garnish.

Ready to eat and ENJOY!

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