Red Meat Allergy Friendly Vegan Lentil Walnut Spaghetti and Meatballs

Total time1 hr 20 min

Prep time25 min

Cook time40 min

Red Meat Allergy Friendly 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
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

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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