Whole Food, Plant-Based Recipe Marinara Spaghetti with Lentil Balls

Ingredients

For the lentil balls

• 1 cup lentils (rinsed and drained)
  

• 8 oz chopped crimini mushrooms
  
• 1 cup chopped onion
  
• 3 cloves garlic, chopped
  
• ¼ cup whole wheat flour
  
• 3 T tamari or soy sauce
  
• 2 T tomato paste
  
• 1 T nutritional yeast
  
• 1 tsp oregano powder
  
• 1 tsp onion powder
  
• 1 tsp salt
  
• Black pepper to taste

Instructions

1. Add the lentils and 1 cup of water to a large skillet. Bring to a boil, reduce the heat, and cover. Cook for 10 minutes, making sure there’s enough water. If not, add small amounts at a time.
2. Add the mushrooms, garlic, and onion. Mix and cover. Cook for another 10 minutes or until the lentils are soft.
3. Remove from heat and add the remaining 8 ingredients. Mix well.
4. Wet your hands to form the lentil balls (about 28 balls with each using 1 tablespoon of mixture) and place them on a parchment-lined skillet.
5. Bake in the oven at 250°F for 45 minutes or until crispy.
6. Cook the spaghetti according to the package instructions.
7. In a heated saucepan, place the marinara sauce and add the cooked, drained pasta.
8. Serve the pasta with lentil balls and garnish with basil leaves.

Chef's Notes