# What You’ll Need:
→ Lentil Meatballs
01 - 1 cup cooked brown or green lentils, well drained
02 - 1/2 cup rolled oats
03 - 1/2 cup breadcrumbs
04 - 2 tablespoons ground flaxseed
05 - 1/4 cup water
06 - 2 tablespoons tomato paste
07 - 2 tablespoons nutritional yeast
08 - 1 small onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Marinara Sauce
16 - 2 cups crushed tomatoes
17 - 2 tablespoons tomato paste
18 - 1 small onion, finely chopped
19 - 2 cloves garlic, minced
20 - 1 tablespoon olive oil
21 - 1/2 teaspoon dried basil
22 - 1/2 teaspoon dried oregano
23 - 1/4 teaspoon red pepper flakes
24 - Salt and pepper to taste
→ Zucchini Noodles
25 - 4 medium zucchinis, spiralized
26 - 1 tablespoon olive oil
27 - Pinch of salt
# Steps:
01 - Mix 2 tablespoons ground flaxseed with 1/4 cup water in a small bowl. Let sit for 5 minutes until thickened.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small diced onion and 2 minced garlic cloves. Sauté until softened, approximately 3 minutes.
03 - Combine 1 cup cooked lentils, sautéed onion and garlic, 1/2 cup rolled oats, 1/2 cup breadcrumbs, 2 tablespoons tomato paste, 2 tablespoons nutritional yeast, prepared flax egg, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor. Pulse until mixture holds together while maintaining some texture.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Form lentil mixture into 16 golf ball-sized spheres. Arrange on prepared baking sheet.
05 - Bake for 20 to 22 minutes, flipping halfway through cooking, until golden brown and firm to the touch.
06 - While meatballs bake, heat 1 tablespoon olive oil in a saucepan over medium heat. Add 1 small chopped onion and 2 minced garlic cloves. Sauté for 2 to 3 minutes. Stir in 2 cups crushed tomatoes, 2 tablespoons tomato paste, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally.
07 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini and a pinch of salt. Sauté for 2 to 3 minutes until tender. Drain excess liquid.
08 - Transfer baked lentil meatballs to the simmering marinara sauce. Simmer together for 5 minutes to warm through and allow flavors to meld.
09 - Divide zucchini noodles among 4 serving plates. Top each portion with lentil meatballs and spoon marinara sauce over the top. Garnish as desired with fresh basil or vegan parmesan.
