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Lentil No-Meatballs with Linguine and Pesto

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Diana Opoti (@dianaopotieats)
ItalianLunchDinnerMain CourseVegetarianVeganDairy-FreeNut-Free

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

Lentil No-Meatballs with Linguine and Pesto recipe

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Prep Time
30min
Cook Time
40min
Total Time
1hr 10min

Ingredients

2 Servings
(1 serving = 1 plate)

For the Lentil No-Meatballs

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

For the Dressing

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

For the Linguine and Pesto

  • linguine pasta
    linguine pasta
    200g
  • coriander pesto
    coriander pesto
    3tbsp

How to make Lentil No-Meatballs with Linguine and Pesto

Cook the Lentils

  1. Step 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. Step 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. Step 1

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

  2. Step 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. Step 3

    Chill the mixture in the fridge for 30 minutes to firm up.

Form and Cook the No-Meatballs

  1. Step 1

    Roll the lentil mixture into golf-sized balls.

    Step 3.1: Roll the lentil mixture into golf-sized balls
  2. Step 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. Step 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. Step 1

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

Serve

  1. Step 1

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

Nutrition (per serving)

Calories

696.0kcal (34.8%)

Protein

28.3g (56.5%)

Carbs

93.3g (33.91%)

Sugars

1.8g (3.5%)

Healthy Fat

21.6g

Unhealthy Fat

3.8g

% Daily Value based on a 2000 calorie diet

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.

FAQS

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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