35 minutes or less

What You’ll Need:

2-3 c brown rice, quinoa or chickpea pasta

For the meatballs:

1 1/2 cans lentils, drained & rinsed

2 Tbsp almond meal/flour

2 tbsp. ground flaxseed

1 Tbsp. Tamari

1 Tbsp. olive oil

Juice of 1 small lemon

1/4 tsp sea salt

1/4 tsp black pepper

pinch nutmeg

1/4 tsp chili powder

½ tsp garlic powder

1 tsp dijon mustard

OPTIONAL: 1/4 tsp cayenne pepper

For the sauce:

1 (5-7oz) bag baby spinach

1 (18-25oz) jar pasta sauce, no sugar added

Preheat oven to 350*

Combine spinach & sauce in a medium-large saucepan. Turn on medium-low heat (you may need to add spinach by the handful as it wilts so it will all fit! Once it’s all inside, cover & cook on low.

Combine meatball ingredients & mash coarsley with a fork or potato masher.

Use a heaping Tablespoon to measure lentil goodness, rolling into balls. Placing in a 9 inch baking dish as you go.

Pour sauce over prepared meatballs. Pop into the oven for 15 minutes.

While meatballs cook, bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

Makes about 10 meatballs, serving 3.