I was out of town and needed to make some food that the rest of my family could eat while I was gone. I wasn’t sure what I was going to make but I knew that I wanted to use the bag of lentils that I had so I poured them into a bowl filled with water for them to sit over night. The next morning I still was not sure what I was going to do until I stood in front of the refrigerator for about 20 minutes looking at what I had and saw the half of the spaghetti squash that wasn’t cooked yet. I knew that I could then use the lentils that had been soaking as “meatballs” for the spaghetti squash then just top it with sauce.
Lentil – 2 cups drained
Egg – 2
Bread crumbs – 1/4 cup
Wheat Germ – 1/4 cup
Onion – 1 large
Garlic – 3 cloves
First off you will need to take the lentils and drain them from the water that you have soaked them in over night, if you have canned lentil that is ok as well but I find that I like the taste better when they are not canned. Throw the lentil, eggs, onion, garlic, bread crumbs, and wheat germ in the food processor till it is all combined and add the spices to your liking of flavor. You might need to add a bit more bread crumbs to make sure that everything sticks together to form the “meatballs”. Form a 1 1/2 inch ball of the mixture and then place it onto a wax paper lined cooking tray. Bake in a 375˚ pre heated oven until golden brown , for about 25 minutes.
You can then use them in any of your spaghetti dishes, we really enjoy using them with spaghetti squash so that it is a lower carb and meatless dish. The best thing about this is that they keep well in a container in the fridge and you can make a “meatball” sandwich even with the leftovers that you didn’t use.