Meals in Minutes – Lentil ‘Meatballs’ in Tomato Sauce with Linguine

Servings: Serves 4-6

Nutritional Information:

Per 100g

Calroies 105 Fat 3.0g Saturates 0.7g Carbohydrates 12g Sugars 4.4g Protein 6.8g Salt 0.32g





1. Boil a kettle full of water.

2. Measure out and prepare all the ingredients.

3. Preheat oven to 200°C (Gas Mark 6, 400°F).

4. Add 300ml boiling water to say mince.

5. Add 5 tablespoons cold water to ground flax seeds.



1. Make meatballs by completing steps A, B and C.

A - Place the lentils in a bowl and mash with a fork
or potato masher.

B - Add the rest of the meatball ingredients to the
bowl and mix thoroughly.

C - With wet hands, shape the mixture into roughly
20 even sized balls and place on a baking tray lined
with oiled baking paper.

2. Bake meatballs in the oven at 200°C (Gas Mark 6, 400°F), for 20 minutes.


MINUTES 11-15:

1. Start making the sauce by gently frying the onion and garlic in a saucepan with a splash of olive oil.


MINUTES 16-21:

1. To finish making the sauce, fry the onions and garlic until translucent, add the balsamic vinegar and red wine and allow to bubble and reduce for a few minutes. Add remaining sauce ingredients.


MINUTES 22-29:

1. Add pre-boiled water to saucepan with a pinch of salt - cook pasta for 8 mins (check pasta pack for exact cooking time).



1. Drain pasta and toss with a little olive oil.

2. To serve, top a portion of pasta with sauce and meatballs, sprinkle with vegan parmesan.


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