Anti Inflammatory Vegan Lentil Walnut Spaghetti and Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 cup green or brown lentils, rinsed
- 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
- 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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet because it can promote inflammation, but the small amount (~1/8 tsp per serving) of white sugar here is likely fine. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
- salt and pepper to taste
For serving
- 12 oz dry spaghetti
- salt, for pasta water
- 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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