Lentil Meatball Spaghetti

Ingredients

• 200g brown rice spaghetti (or any type of spaghetti)

For the lentil meatballs

• 1 cup (200g) dried brown lentils
• 1.5 cups vegetable broth (1 vegetable stock mixed in 1.5 cups hot water)
• 2 garlic gloves
• 1 cup (1 bunch) fresh parsley
• 1/4 cup (small handful) fresh coriander
• 1/4 medium onion, chopped
• 2 tbsp fresh lemon juice
• 4 tbsp oat flour (oats blended into a flour in the food processor)
• 1 tbsp tomato puree

Tomato sauce

• 1 can chopped tomatoes
• 2 tbsp tomato puree
• 1/4 vegetable stock cube
• Juice of 1/2 lemon
• 1 tbsp red pesto
• 1/2 onion
• 2 garlic cloves
• Handful fresh basil leaves, chopped
• salt & pepper to taste

To make the lentil meatballs

1. Add the lentils and stock to a pan and simmer for about 20 minutes or until all the water has been soaked up. Leave to cool before moving to the next step.
2. Preheat your oven to 180*C (160*C fan assisted)/ 350*F
3. Once the lentils have cooled, place them in your food processor along with the rest of the meatball ingredients.
4. Roll into balls, place on a baking sheet covered with parchment paper and bake for 20-25 minutes.

To make the tomato sauce

1. Melt 1 tbsp coconut oil in a pan over a medium heat. Sautee the onions for 5 minutes until they become translucent.
2. Add the garlic and cook for a further 1 minute.
3. Add the remaining ingredients (apart from the basil). Simmer for about 10 minutes or until the sauce thickens a little.
4. Meanwhile cook the spaghetti according to pack instructions.
5. Take the sauce off the heat and fold in the basil leaves and lentil meatballs.
6. Sprinkle some nutritional yeast on top (optional).
7. Enjoy!