When the weather turns cooler, a warm plate of pasta makes a comforting meal. Lentils, tomatoes, fresh herbs, and seasonal vegetables bring plenty of flavor to a simple dish that works well for lunch or dinner.

Paired with spaghetti, a thick tomato sauce creates a satisfying base, while homemade vegetable balls offer an extra layer of texture.

Ingredients

For the lentil pasta:

300 g spaghetti

150 g dried green or brown lentils

1 medium onion, finely chopped

2 garlic cloves, minced

400 g chopped tomatoes

2 tablespoons olive oil

500 ml vegetable stock or water

1 teaspoon dried oregano

A handful of fresh parsley, chopped

Salt and black pepper, to taste

Grated Parmesan-style cheese, optional

For the vegetable balls:

200 g cooked lentils

100 g grated carrot

50 g breadcrumbs

2 tablespoons chopped parsley

1 tablespoon olive oil

Salt and black pepper, to taste

Preparation Time and Servings

Preparation: 20 minutes

Cooking: 35–45 minutes

Servings: 3–4

Instructions

1. Rinse the dried lentils under running water. Finely chop the onion, mince the garlic, grate the carrot, and prepare the remaining ingredients before cooking.

2. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook for several minutes until soft and translucent.

3. Stir in the garlic and dried oregano. Cook for about 30 seconds, stirring regularly until fragrant.

4. Add the rinsed lentils, chopped tomatoes, and vegetable stock or water. Stir well and bring the mixture to a gentle simmer.

5. Reduce the heat and partially cover the saucepan. Cook until the lentils are tender, stirring occasionally. Add a little more water when necessary to keep the sauce from becoming too thick.

6. Season the sauce with salt and black pepper. Stir in the chopped parsley near the end of cooking and keep the sauce warm.

7. Bring a large bowl of salted water to a boil. Add the spaghetti and cook according to the package instructions until tender but still slightly firm.

8. Drain the pasta, reserving a small cup of cooking water. Combine the spaghetti with the lentil sauce, adding a splash of the reserved water when needed to help the sauce coat the noodles evenly.

9. To prepare the vegetable balls, place the cooked lentils in a bowl and mash them lightly with a fork. Add the grated carrot, breadcrumbs, parsley, salt, and black pepper.

10. Mix the ingredients until they hold together when pressed. Add a little more breadcrumb mixture when the texture feels too wet. Shape into small, evenly sized balls.

11. Preheat the oven to 200°C. Arrange the vegetable balls on a baking tray lined with baking paper and brush them lightly with olive oil.

12. Bake for approximately 20–25 minutes, turning them halfway through, until lightly browned and heated through. Adjust the cooking time according to their size.

13. For an extra flavorful finish, place the baked vegetable balls in some warm tomato sauce and simmer gently for a few minutes. Serve them over spaghetti with additional sauce and fresh parsley.

Tips for Better Results

Choose green or brown lentils when a firmer texture is preferred. Stir the sauce occasionally and add liquid gradually to prevent it from sticking to the pan. For the vegetable balls, mash the lentils enough to help the mixture bind, but leave a little texture rather than turning them into a completely smooth paste. Cook the spaghetti until just tender, as it can soften further when mixed with hot sauce. Fresh parsley adds a pleasant herbal finish, while mushrooms or finely diced celery can be added to the sauce for extra flavor.

Autumn lentil pasta is a flexible homemade meal that combines tender spaghetti with a flavorful tomato sauce. The baked vegetable balls provide another serving option, bringing extra texture and variety to the table. With simple ingredients, clear steps, and a few fresh herbs, this recipe makes a practical choice for a cozy lunch or dinner.