# What You'll Need:
→ Lentil Meatballs
01 - 1 cup cooked brown or green lentils, well drained
02 - 1/2 cup rolled oats
03 - 1/2 cup breadcrumbs
04 - 2 tablespoons ground flaxseed
05 - 1/4 cup water
06 - 2 tablespoons tomato paste
07 - 2 tablespoons nutritional yeast
08 - 1 small onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Marinara Sauce
16 - 2 cups crushed tomatoes
17 - 2 tablespoons tomato paste
18 - 1 small onion, finely chopped
19 - 2 cloves garlic, minced
20 - 1 tablespoon olive oil
21 - 1/2 teaspoon dried basil
22 - 1/2 teaspoon dried oregano
23 - 1/4 teaspoon red pepper flakes
24 - Salt and black pepper to taste
→ Zucchini Noodles
25 - 4 medium zucchinis, spiralized
26 - 1 tablespoon olive oil
27 - Pinch of salt
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, combine ground flaxseed with water and let sit for 5 minutes until thickened.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté until softened, approximately 3 minutes.
03 - In a food processor, combine cooked lentils, sautéed onion mixture, rolled oats, breadcrumbs, tomato paste, nutritional yeast, prepared flax egg, smoked paprika, oregano, cumin, salt, and black pepper. Pulse until mixture just holds together with slight texture remaining.
04 - Form mixture into 16 golf ball-sized meatballs. Arrange on prepared baking sheet and bake for 20 to 22 minutes, flipping halfway through, until golden and firm.
05 - While meatballs bake, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté finely chopped onion and minced garlic for 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally.
06 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini with a pinch of salt and sauté for 2 to 3 minutes until just tender. Drain any excess liquid.
07 - Transfer baked lentil meatballs to the simmering marinara sauce. Simmer together for 5 minutes to warm through.
08 - Divide zucchini noodles among serving plates. Top with lentil meatballs in marinara sauce. Garnish with fresh basil or vegan parmesan if desired.
