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Penne with Red Sauce + Baked Lentil Balls

Penne with Red Sauce + Baked Lentil Balls

Entrees

Course

Difficulty

Moderate

Pulse Type

Lentils

Specialty Diet

Gluten-free

Occasion

Healthy Comfort Foods

Nutrition

1/2 cup serving

Cook Time

75 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Baked Lentil Balls:

2 cups lentils, green cooked
1 1/2 tsp basil dried
1 1/2 tsp oregano dried
heavy pinch of sea salt flakes
1 cup rice flour brown; divided
1 small onion yellow; finely chopped
3 cloves garlic minced
1 cup zucchini grated
2 tbsp olive oil extra virgin; for brushing

To serve:

12 oz brown rice penne
red sauce Your favorite red sauce (store bought, homemade, etc.)
basil fresh; finely chopped
nutritional yeast
hemp seeds
salt and pepper

Instructions

Preheat oven to 375˚F. Add the cooked lentils to the base of a food processor fitted with the S blade and process for about one minute, until a chunky paste forms. Add the herbs and 1/2 cup of the flour; process just until combined. Scrape the lentil mixture into a mixing bowl and stir in the onion, garlic, and zucchini. Cover bowl with plastic and refrigerate for about 30 minutes, just until the oven is preheated.
Once the oven is preheated, line a small baking sheet with a silicone mat or parchment paper. Remove the lentil mixture from the refrigerator and test for firmness using your finger. If the mixture feels too soft/sticky, stir in the additional flour until the mixture feels firm/just barely sticks (start with 1/4 cup). Using a 1 1/2 tablespoon scoop, drop the lentil balls onto the prepared baking sheet. Roll into round balls, if desired, then brush with oil. Bake at 375˚F for 24-28 minutes.
While the lentil balls are baking, cook your pasta (I prefer mine cooked al dente) and heat your red sauce. When the lentil balls finish baking, toss the three together and transfer to a large serving dish. Top with fresh basil, nutritional yeast, and hemp seeds. Season as necessary and serve.