On the off chance that you adore spaghetti as well, you ought to likewise look at my mushroom lentil bolognase formula, which is veggie lover, just as gluten free! Solace sustenance at its best!
As of late I was inquired as to whether one of my preferred lentil plans, lentil portion, was in reality great. A legitimate inquiry, given that perusers involvement with an alternate portion formula.
I ought to have recently said YES!! since I cherish the formula and think it is great. Rather I spun off something different, depicting how lentils don't (and shouldn't) have an aftertaste like meat. Likewise, everybody is qualified for their own conclusions about nourishment.
Much the same as my lentil portion, these meatballs taste incredible! Be that as it may, they don't possess a flavor like meat. Delightful is more essential to me than replication, on the grounds that all things considered, I eat plants and not meat.
- ½ cup lentils, rinsed and drained
- 1 bay leaf
- ¼ cup quinoa, rinsed and drained
- ½ cup water
- 1 small onion, diced
- Splash olive oil
- 2 tsp balsamic vinegar
- 1 cup breadcrumbs (preferably whole wheat)
- 2 garlic cloves, minced
- 1 tsp each: Italian seasoning and steak seasoning
- 3 TBS grated Parmesan
- 2 TBS nutritional yeast
- 1 egg, beaten
- 3 cups sauce of choice (marinara for spaghetti)
- 10 oz spaghetti, cooked
- Cover the lentils with water. Add the bay leaf and bring to a boil. Simmer for 15 minutes and drain, removing the bay leaf.
- Combine quinoa with ½ cup water in a rice cooker, or on the stove top. Cook until the quinoa has absorbed all the water.
- In a small skillet, combine a splash of olive oil with the diced onion. Saute until the onion is soft and translucent. Mix in balsamic vinegar and stir to incorporate. Place balsamic onions in a large bowl.
- Add lentils to the bowl with the onion, and coarsely mash with a large spoon. Mix in cooked quinoa, breadcrumbs, garlic, Italian seasoning, steak seasoning, Parmesan, and nutritional yeast. Taste the mixture and adjust seasonings as necessary. Mix in egg.
- Preheat oven to 400 F.
- Form the lentil mixture into balls, using 2-3 tablespoons each. You should make about 20 balls. Place the lentil balls on a parchment lined baking sheet, and bake for 20 minutes, flipping half way.
- Add 3 cups marinara (or sauce of choice) to a large skillet. Add the baked lentil balls, turning to coat, and bring the sauce to a simmer. Let this simmer for 1-2 minutes, or until well heated.
- Serve sauce and lentil balls over cooked spaghetti.
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