Spaghetti and Red Lentil Balls

Place the vegetable stock in a medium saucepan and bring to a boil. Add the red lentils, stir, reduce heat to low, cover and simmer for 20–25 minutes until the vegetable stock is absorbed. Check the lentils a few time throughout the cooking time to stir, then cover again to continue simmering.

Meanwhile, saute the diced onion in the olive oil until translucent. Add the garlic cloves to the onions and cook until fragrant. Remove from heat and set aside.

Once the lentils are cooked, place them in a large mixing bowl along with the onion and garlic. Stir in the flax egg. Next stir in the breadcrumbs, nutritional yeast, parsley, oregano, salt and pepper until everything is well combined. Place in the fridge to set for 10–15 minutes.

Preheat the oven to 350ºF and line two baking sheets with parchment paper. Roll the lentil mixture into golfball-sized balls and place on the baking sheet.

Before baking the lentil balls, bring a large pot of water to boil and cook the spaghetti as directed on the package to desired tenderness.

Bake the lentil balls while the spaghetti is cooking, for 15–20 minutes, turning the balls once throughout the cooking time. Remove from the oven and serve with your favorite pasta sauce.