- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, grated
- 150g mushrooms, finely chopped
- 2 x 410g tin green lentils, drained and rinsed
- 2 tbsp chopped coriander
- 1 tsp cumin
- 1 egg, beaten
- 2 large courgettes
- 2 x 390g cartons chopped tomatoes with chilli
- 20 g Sainsbury's Basics Italian Hard Cheese, shaved
Preheat the oven to 200°C/gas mark 6. Heat 1 tbsp of the oil in a large frying pan and add the onion. Cook for 2-3 minutes before adding the carrot and mushrooms. Continue cooking for another 4-5 minutes until the carrots are just tender. Set aside to cool.
Place in a food processor with the green lentils, coriander, cumin and some freshly ground black pepper. Pulse until you have a rough textured mixture. Transfer to a large mixing bowl and stir through the egg thoroughly, then roll into 20 balls using your hands. Chill in the fridge for up to an hour.
Heat the remaining oil in the frying pan and cook the lentil balls for 6-8 minutes until brown all over. Don’t overfill your pan – it’s better to do this in batches. Transfer to a baking tray lined with baking paper and cook in the oven for 30 minutes.
Add the chopped tomatoes and season, then simmer for 7-8 minutes until the sauce has reduced and thickened slightly. Meanwhile, prepare the courgette spaghetti. Put the courgettes through a spiraliser, then add to a pan and cook for 2 minutes while stirring continuously.
Divide the spaghetti between four bowls. Top with the meatballs and cheese.