Lentil Meatballs with Fresh Tomato Sauce

1

Heat the oven to 200C/fan 180C/gas 6.

2

Rinse the lentils well, then simmer in boiling water for 15 minutes until starting to go soft.

3

Fry the onion in a drizzle of oil until soft but not brown, and allow to cool.

4

Drain the lentils well and put in a blender with the cooled onion, mushrooms, oats and lemon zest. Pulse until the mix is combined (but don’t blend to a mush).

5

Season, and roll into 16 balls, then put them on a lined baking sheet. Bake for 30 minutes until golden and firm, turning them halfway through.

6

Meanwhile, make the tomato sauce by frying the garlic in some olive oil for a minute before adding the tomatoes. Simmer for 5 minutes.

7

Cook the spaghetti and drain well.

8

Season the tomato sauce, and stir in the basil.

9

Add the balls to the spaghetti, spoon over the tomato sauce, and serve.