• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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. 

  5. 5

    Divide the spaghetti between four bowls. Top with the meatballs and cheese.

Nutritional Details

Each serving provides
  • Energy 1227kj 293kcal 15%
  • Fat 9.8g 14%
  • Saturates 2.2g 11%
  • Sugars 13.2g 15%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 255kj/61kcal

Each serving provides

26.9g carbohydrate 13.6g fibre 17.4g protein

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