This classic dish, created by recipe developer Laura Davis (@fortheutterloveoffood) is packed full of plant-based flavour. Paired with ZENB’s Cherry Tomato, Garlic and Basil Gourmet Sauce, it balances really well with the earthy flavour of the lentil meatballs and creates a meal that is not only rich in plant protein, but also high in fibre.

• • ZENB Cherry Tomato, Garlic and Basil Gourmet Sauce
• • 180g ZENB spaghetti
• • 150g Dried red lentils
• • 1 Vegetable stock cube
• • 300ml Boiling water
• • 1 Red onion, diced
• • 3 Garlic cloves, minced
• • 1 Red pepper, diced
• • 1 tbsp Milled flaxseeds
• • 1 tbsp Soy sauce or tamari
• • 1 tsp Smoked paprika
• • 2 tsp Fresh parsley
• • 4 tbsp Chickpea / gram flour
• • 40g Walnuts, chopped

INSTRUCTIONS

1.

Pre-heat an oven to 180oc and rinse the red lentils under running water and add to a pan with the boiling water and stock cube. Give everything a stir, bring to the boil and then simmer for approximately 15 minutes until all the liquid has evaporated.

2.

Whilst the lentils are cooking, pan fry the red onion, garlic and red pepper on a medium heat in a little olive oil until softened.

3.

Once the lentils are cooked, add them to a blender / food processor with the rest of the meatball ingredients and pulse until combined (you still want them a little chunky). Using damp hands, form 10 equal sized balls.

4.

Add the balls to a lined baking tray and place in the oven for 25 minutes, they are done when they are crispy and golden on the outside.

5.

Whilst the meatballs are baking in the oven, cook your spaghetti according to packet instructions.

6.

Heat the ZENB Cherry Tomato, Garlic and Basil Gourmet Sauce through in a saucepan. Place your spaghetti in a bowl, top with the sauce and meatballs and enjoy.