OVERVIEW
- Prep Time :15 – 20 Minutes
- Cook time : 60 – 70 Minutes
- Total Minutes : 1 Hr 30 Minutes
- Servings: 4
- CALORIES: Approximately 340 -345 kcal
INGREDIENTS FOR THE MEATBALLS
- 1 cup lentils
- 1 tablespoon extra virgin olive oil + more to drizzle about 1/2 tablespoon
- 1/2 red onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 1 garlic clove minced
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 1 pinch red pepper flakes
- 1.5 tablespoons tomato paste
- 4 ounces button mushrooms sliced
- 1 egg + 1 egg white
- 1/4 cup grated Parmesan cheese + more to garnish
- 1/4 cup chopped fresh parsley
- 2 tablespoons finely chopped walnuts
INGREDIENTS FOR THE BREADCRUMBS
- 4 tablespoons almond flour
- 2 tablespoon water
INGREDIENTS FOR THE PASTA
- 4 medium zucchinis
- 1.5 cups favorite canned tomato sauce I love Rao’s Tomato Basil sauce
DIRECTIONS
- In a medium stockpot, combine the lentils with 4 cups of water and bring to a boil over high heat. For about 20 minutes, reduce the heat to low and simmer the lentils until they are tender but not falling apart. After draining, let the lentils cool.
