Lentil Ball Bolognese Tagliatelle Pasta
- 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.