Lentil Meatballs with fresh Tomato Sauce



· 200g Biona Organic Beluga Lentils, drained

· 1 Onion, diced

· Drizzle, Biona Organic Extra Virgin Olive Oil

· 100g mushrooms, finely chopped

· 4 tbsp rolled oats 

· 1 lemon, zested

· Biona Organic White Spaghetti (optional) to serve 



· 1 garlic clove, crushed

· 1 can Biona Organic Chopped Tomatoes

· Basil, a small handful



· Heat the oven to 200C/fan 180C/gas 6. Rinse the lentils well, then simmer in boiling water for 15 minutes until starting to go soft. Fry the onion in a drizzle of oil until soft but not brown, and allow to cool. Drain the lentils well and put in a blender with the cooled onion, mushrooms, oats and lemon zest. Pulse until the mix is combined (but don’t blend to a mush). Season, and roll into 16 balls, then put them on a lined baking sheet. Bake for 30 minutes until golden and firm, turning them halfway through. 

· Meanwhile, make the tomato sauce by frying the garlic in some olive oil for a minute before adding the tomatoes. Simmer for 5 minutes.  Cook the spaghetti and drain well. Season the tomato sauce, and stir in the basil. Add the balls to the spaghetti, spoon over the tomato sauce, and serve.


Windmill products used in this recipe