Low Sodium Vegan Lentil Walnut Spaghetti and Meatballs

Total time1 hr 20 min

Prep time25 min

Cook time40 min

Low Sodium Vegan Lentil Walnut Spaghetti and Meatballs

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Ingredients

4 servings

For the meatballs

1 cup green or brown lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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2 ½ cups water
¾ cup raw walnuts
½ cup breadcrumbs
2 tbsp tomato paste
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp olive oil, divided

For the marinara

2 tbsp olive oil
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp sugar
salt and pepper to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

12 oz dry spaghetti
salt, for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
fresh basil leaves, torn (optional)
vegan parmesan, for serving (optional)

Instructions

1
Combine the lentils and 2 1/2 cups water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20–22 minutes, until the lentils are tender and all the water is absorbed. Spread them on a baking sheet and let cool for 15 minutes — they should be dry to the touch, not steaming.
2
While the lentils cool, preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Spread the walnuts on the same or a second baking sheet and toast for 6–8 minutes, until fragrant and lightly golden, watching closely as they can brown quickly. Let cool slightly.

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