Spaghetti with Lentil Balls

Cuisine

Italian-American

Servings

4

Total time

55 min

Prep

20 min

Cook

35 min

Difficulty

hard

Ingredients

• 12 Ounce spaghetti - 12 (ounces)
• 2 Can canned brown lentils, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 3 Cup marinara sauce - 3 (cups)
• 0.5 Cup plain dry breadcrumbs - 1/2 (cup)
• 0.5 Cup vegetarian Parmesan cheese, grated - 1/2 (cup), Grated; grate before using if purchased as a block.
• 1 Count large egg - 1 (count)
• 0.5 Cup yellow onion, finely chopped - 1/2 (cup), finely chopped
• 2 Count garlic, minced - 2 (cloves), minced
• 1 Teaspoon Italian seasoning - 1 (teaspoon)
• 1 Teaspoon kosher salt - 1 (teaspoon), plus more for pasta water, Measured amount for lentil balls, plus more for pasta water.
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)
• 2 Tablespoon olive oil - 2 (tablespoons)

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 400°F* and line a baking sheet with parchment paper; *rinse and drain the lentils*, finely chop the onion, mince the garlic, and grate the Parmesan cheese if needed.

2. Make the lentil-ball mixture

   2. In a large bowl, *mash the lentils* with a fork until mostly broken down, then mix in breadcrumbs, Parmesan cheese, egg, onion, garlic, Italian seasoning, the measured 1 teaspoon kosher salt, and black pepper until the mixture *holds together when pressed*.

3. Shape and bake the lentil balls

   3. Shape the mixture into 16 balls and place them on the prepared baking sheet; brush with olive oil and bake for *18 to 22 minutes* until *firm and lightly browned*, the centers are set and no longer wet, and the lentil balls reach *160°F* in the center.

4. Cook the spaghetti

   4. While the lentil balls bake, bring a large pot of salted water to a boil; cook the spaghetti until *al dente*, then *reserve 1/2 cup pasta water* and drain.

5. Warm sauce and coat lentil balls

   5. Warm the marinara sauce in a large skillet over medium-low heat; add the baked lentil balls and *simmer gently for 5 minutes* until the sauce is hot and the balls are *coated but still intact*. Transfer the lentil balls to a plate, leaving the sauce in the skillet.

6. Toss and serve

   6. Add the drained spaghetti to the skillet and toss with a splash of reserved pasta water as needed until the sauce *clings to the noodles*; serve topped with the lentil balls and *extra sauce from the pan*.