Lentil No-Meatballs with Linguine and Pesto recipe

Lentil No-Meatballs with Linguine and Pesto

by Diana Opoti (@dianaopotieats)
Prep Time
30min
Cook Time
40min
Total Time
1hr 10min

A hearty, plant-based dish featuring lentil no-meatballs served with linguine and coriander pesto, topped with a citrus dressing.

Ingredients

2 Servings
(1 serving = 1 plate)

For the Lentil No-Meatballs

  • 1cup
    lentils (soaked for 15 mins)
  • 2
    bay leaves
  • 1tsp
    cumin powder
  • 1tsp
    coriander powder
  • 1/2tsp
    turmeric powder
  • 1tsp
    chili flakes
  • 1
    small onion, finely diced
  • 2clove
    garlic, minced
  • 1tsp
    baking powder
  • 1/2cup
    all-purpose flour (or breadcrumbs)
  • 1tbsp
    olive oil
  • Salt and black pepper, to taste

For the Dressing

  • 1
    lemon, juiced
  • 1/2
    orange, juiced
  • pinch
    of salt
  • pinch
    of chili flakes

For the Linguine and Pesto

  • 200g
    linguine pasta
  • 3tbsp
    coriander pesto

How to make Lentil No-Meatballs with Linguine and Pesto

Cook the Lentils

  1. 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).

    Step 1.1: Rinse the soaked lentils and transfer them to an electric pressure cooker
  2. Set to High Pressure (Manual) and cook for 24 minutes. Let the steam release naturally for another 15-20 minutes.

Prepare the Lentil Mixture

  1. Drain the lentils and remove bay leaves. Mash lightly with a fork or potato masher, leaving some texture.

  2. Mix in cumin, coriander, turmeric, chili flakes, garlic, onion, salt, pepper, baking powder, and flour. Add olive oil and combine thoroughly.

    Step 2.1: Mix in cumin, coriander, turmeric, chili flakes, garlic, onion, salt, pepper, baking powder, and flour
  3. Chill the mixture in the fridge for 30 minutes to firm up.

Form and Cook the No-Meatballs

  1. Roll the lentil mixture into golf-sized balls.

    Step 3.1: Roll the lentil mixture into golf-sized balls
  2. 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.

    Step 3.1: 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

  1. Boil linguine in salted water according to packet instructions. Drain and toss with coriander pesto.

    Step 4.1: Boil linguine in salted water according to packet instructions

Prepare the Dressing

  1. Whisk together lemon juice, orange juice, a pinch of salt, and chili flakes.

Serve

  1. Plate the linguine and top with the lentil no-meatballs. Drizzle the citrus dressing over the top and serve immediately.

Tips & Tricks

  1. For extra flavor, add a sprig of rosemary while cooking the lentils.

  2. Chilling the lentil mixture helps it firm up, making it easier to form into balls.