Lentil No-Meatballs with Linguine and Pesto
A hearty, plant-based dish featuring lentil no-meatballs served with linguine and coriander pesto, topped with a citrus dressing.
Ingredients
For the Lentil No-Meatballs
- 1cuplentils (soaked for 15 mins)
- 2bay leaves
- 1tspcumin powder
- 1tspcoriander powder
- 1/2tspturmeric powder
- 1tspchili flakes
- 1small onion, finely diced
- 2clovegarlic, minced
- 1tspbaking powder
- 1/2cupall-purpose flour (or breadcrumbs)
- 1tbspolive oil
- Salt and black pepper, to taste
For the Dressing
- 1lemon, juiced
- 1/2orange, juiced
- pinchof salt
- pinchof chili flakes
For the Linguine and Pesto
- 200glinguine pasta
- 3tbspcoriander pesto
How to make Lentil No-Meatballs with Linguine and Pesto
Cook the Lentils
Rinse the soaked lentils and transfer them to an electric pressure cooker. Add double the amount of water, bay leaves, and a sprig of rosemary (optional).
Set to High Pressure (Manual) and cook for 24 minutes. Let the steam release naturally for another 15-20 minutes.
Prepare the Lentil Mixture
Drain the lentils and remove bay leaves. Mash lightly with a fork or potato masher, leaving some texture.
Mix in cumin, coriander, turmeric, chili flakes, garlic, onion, salt, pepper, baking powder, and flour. Add olive oil and combine thoroughly.
Chill the mixture in the fridge for 30 minutes to firm up.
Form and Cook the No-Meatballs
Roll the lentil mixture into golf-sized balls.
Air fry at 180°C (350°F) for 10-12 minutes, or shallow fry in a pan with oil until golden and crispy on all sides.
Cook the Linguine
Boil linguine in salted water according to packet instructions. Drain and toss with coriander pesto.
Prepare the Dressing
Whisk together lemon juice, orange juice, a pinch of salt, and chili flakes.
Serve
Plate the linguine and top with the lentil no-meatballs. Drizzle the citrus dressing over the top and serve immediately.
Tips & Tricks
For extra flavor, add a sprig of rosemary while cooking the lentils.
Chilling the lentil mixture helps it firm up, making it easier to form into balls.
FAQS
How do I make lentil no-meatballs for a plant-based meal?
To make lentil no-meatballs, soak 1 cup of lentils for 15 minutes, then cook them in an electric pressure cooker with bay leaves and water for 24 minutes. After cooking, mash the lentils and mix in spices, garlic, onion, and flour. Chill the mixture, roll into balls, and air fry or shallow fry until golden.
What are some good substitutions for all-purpose flour in lentil no-meatballs?
If you're looking for substitutions for all-purpose flour in lentil no-meatballs, you can use breadcrumbs, chickpea flour, or even ground oats. These alternatives will help bind the mixture while keeping it gluten-free if needed.
How should I store leftover lentil no-meatballs and linguine?
To store leftover lentil no-meatballs and linguine, place them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the no-meatballs separately. Reheat in the oven or air fryer for best results.
What can I serve with lentil no-meatballs and linguine for a complete meal?
For a complete meal with lentil no-meatballs and linguine, consider serving a side salad with fresh greens, cherry tomatoes, and a light vinaigrette. You could also pair it with roasted vegetables or garlic bread for added flavor.
Is this lentil no-meatballs recipe suitable for gluten-free diets?
Yes, this lentil no-meatballs recipe can be made gluten-free by substituting all-purpose flour with gluten-free breadcrumbs or chickpea flour. Just ensure that the linguine pasta is also gluten-free if you are following a strict gluten-free diet.
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia