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Lentils are magical little things. Whilst low in calories and fat, they manage to fill you up by packing in the fibre, protein, and nutrients you need for a well-balanced meal!

You will need

Serves 4

  • 400 g tin brown lentils, rinsed and drained
  • 1 cup almond meal
  • 1/3 cup breadcrumbs
  • 3 teaspoons ground flaxseed, combined with 1 1/2 tablespoons water to form a "flax egg"
  • 1/4 teaspoon chilli flakes (consider omitting if cooking for kids)
  • 1 tablespoon soy sauce
  • 1 tablespoon extra virgin olive oil
  • 300 g spaghetti
  • 1/4 cup basil leaves, to serve

Napoli sauce

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, crushed
  • 400 g tin crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup vegetable stock
  • 1/2 teaspoon brown sugar
  • 1 teaspoon mixed dried herbs

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15 mins to prep

30 mins to cook

  1. Step 1

    To make Napoli sauce, heat oil in a small saucepan over medium heat and sauté garlic for 1-2 minutes until soft. Add all other ingredients and simmer for 10 minutes or until thick.

  2. Step 2

    While Napoli sauce is cooking, prepare ‘meatballs’ by processing lentils in a food processor for about 20 seconds. Add almond meal, breadcrumbs, flax egg, chilli flakes and soy sauce, and process until well combined. Roll mixture into balls.

  3. Step 3

    Heat oil in a large frying pan over medium heat and fry lentilballs for 4-5 minutes until browned all over, turning frequently to prevent them sticking to the pan.

  4. Step 4

    Pour Napoli sauce over meatballs and stir gently to coat in sauce.

  5. Step 5

    Cook spaghetti in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain.

  6. Step 6

    Stir meatballs and sauce through pasta and serve topped with basil leaves.

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