Spaghetti with Vegan “Meatballs”

Ingredients

• 400 g spaghetti 
• 200 g dried brown lentils, rinsed 
• 500 ml vegetable stock or water 
• 1 + ½ teaspoons salt 
• 1 small shallot, chopped 
• 2 garlic cloves, minced 
• a handful of sundried cherry tomatoes, drained 
• ½ teaspoon black pepper 
• 2 tablespoons finely chopped parsley 
• 2 tablespoons pine nuts or chopped walnuts 
• 1 teaspoon tomato puree/paste 
• 2 tablespoons pomegranate molasses 
• 1 tablespoons sesame seeds 
• 2 tablespoons extra virgin olive oil 

For the sauce:  

• 2 tablespoons extra virgin olive oil, plus extra to serve 
• 1 small onion, finely chopped 
• 2 garlic cloves, minced 
• 400 g tinned tomatoes 
• 1 tablespoon tomato puree/paste 
• ½ teaspoon salt 
• 1 teaspoon sugar (optional) 
• 2 teaspoons ground coriander 
• 1 teaspoon ground cumin 
• ½ teaspoon black pepper 
• Fresh parsley to garnish 

Method

Pressure-cook the lentils in the vegetable stock with 1⁄2 teaspoon of the salt for 20 minutes on high pressure. Let the pressure release naturally.  

If you don’t have a pressure cooker, you can cook them in a pot over a medium heat for 40 minutes. Leave to cool. If there is excess water, drain well. The lentils should be soft enough to mash but still hold their shape.   

Make the Meatballs: Add the cooked lentils to a food processor with all the other meatball ingredients, including the remaining 1 teaspoon salt, except the sesame seeds and olive oil. Pulse until coarse but combined. Stir in the sesame seeds. With damp hands, form the mixture into 16 small balls. If too wet, add 
1 tablespoon plain/all-purpose flour.   

Fry the Meatballs: Warm the olive oil in a wide pan over a medium heat. Shallow-fry the meatballs in batches for 5–6 minutes until golden on all sides. Remove and set aside. 

Make the Sauce: In the same pan, add the olive oil and sauté́ the onion for 5–6 minutes, until golden. Add the garlic and sauté́ for another 30–60 seconds. Then add the canned tomatoes, tomato purée/paste, salt, sugar, if using, and spices. Cook over a low heat, covered, for 20 minutes. Add a splash of water if the sauce gets too thick.   

Add the Meatballs: Add the fried polpette to the sauce. Simmer gently, uncovered, for 3–5 minutes so the flavours come together.   

Bring a large pot of salted water to the boil. Cook the spaghetti according to the package directions. Drain and add to the sauce or serve with the polpette and sauce spooned over the top.   

Finish with a sprinkling of parsley and an extra drizzle of olive oil. Serve hot.