Lentil Meatballs Pasta Bolognese

Soft and flavourful lentil vegan meatballs served over warm pasta with bolognese sauce. Excellent recipe for a weeknight dinner.

For this recipe I used cauliflower flour mix from PomPom Paddock which is a great gluten-free alternative to regular flour and it`s free from artificial preservatives, colours and flavours.


Prep Time: 35 mins
Cook Time: 30 mins
Yields: 4-6


  • 1 tablespoon olive oil
  • 1 large white onion, finely chopped
  • 3 carrots, grated
  • 1 cup cooked brown lentils
  • 1 cup cooked brown rice
  • 1/2 cup cauliflower flour mix
  • 1/4 cup hemp seeds
  • 1 teaspoon sweet paprika
  • 1 teaspoon dry oregano
  • salt and pepper, to taste
  • 2 cups diced tomatoes
  • 1 teaspoon Italian seasonings
  • 1 pack pasta of your choice
  • fresh parsley, for serving


  1. Heat oil in a frying pan over medium heat. Add onions and cook for 3 minutes or until golden brown. Add in carrots and cook for another 5 minutes. Leave half of the carrot mixture in the pan and set aside half that you will use for the meatballs later. Add diced tomatoes to the pan, add seasonings and cook for 15 minutes or until they start to thicken. Switch the heat off, your tomato sauce is ready.
  2. Preheat oven to 180°C and grease a baking dish. Place the reserved cooked carrots, lentils, rice, cauliflower flour and hemp seeds into a food processor. Add in spices and season to taste. Pulse until the mixture comes together and forms a sticky paste.
  3. Form tablespoons of the mixture into 15 balls. Pour half of the tomato sauce on the bottom of the prepared baking dish. Arrange meatballs and pour over with the remaining sauce. Bake in the oven for 25-30 minutes or until golden brown.
  4. Cook pasta according to the package directions. Serve the meatballs warm with pasta or any other side dish of your choice and enjoy!

Nutrition Facts

Per serving: 338 KCALS | 6.7G FAT | 0.7G SAT FAT | 58.7G CARBS | 5.4G SUGAR | 5.3G FIBRE | 12.4G PROTEIN

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