Lentil Ball Bolognese Tagliatelle Pasta

The Balanced Kitchen
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1


  • 1 tin pre-cooked lentils brown or green, rinse and drain
  • .5 tsp tomato paste
  • 1 tbsp chia seeds
  • 1/8 tsp vegetable bouillon powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp dried garlic granules
  • 1 slice wholemeal bread toasted and broken in to smaller pieces
  • 1 tbsp water
  • 100 g dried pasta
  • 350 mls tomato passata
  • 1 tbsp dried herbs
  • 1 small brown onion skin removed and diced
  • 1 bunch fresh herbs I used Greek Basil


  • Place the lentils, tomato paste, chia seeds, vegetable bouillion powder, ground cumin, ground coriander, dried garlic granules and toast pieces into a food processor and pulse 2-3x until creates a TEXTURED mixture (you do not want the lentils to break down completely). 
  • Remove the mixture and create equal sized balls with your hands. 
  • Seal by gently frying with a little vegetable oil of your choice in a frying pan, over a low heat, turning frequently until all sides of the balls are sealed. 
  • You can use immediately or place in an airtight container in the fridge for when you need them (up to 2 days). 
  • To create a meal straight away, place the pasta in a pan and cover with water.  Bring to the boil and simmer for 10 mins or as per packet instructions.
  • Add the onion to a frying pan with a little oil and fry gently for a few mins before adding the tomato passata, dried herbs.
  • Add to lentil balls to the tomato sauce.
  • Drain the pasta.
  • Serve both mixtures immediately and add a topping on nutritional yeast flakes for a cheesy taste.
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