Shish lentil meatballs on carrot spaghetti topped with rocket and feta

Great for a healthy light lunch or dinner, these meat free lentil "meatballs" are a revelation for meat and veggie lovers alike.  


Shish lentil vegetarian meatballs on carrot spaghetti topped with rocket and feta


Difficulty level: 3/5
Preparation time: 10 minutes
Cooking time: 30 minutes
Recipe serves 2 people. 
  • 4 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 egg
  • 1 1/2 cups cooked and cooled lentils (cooked in vegetable stock)
  • 2 tbsp shish blend
  • 2 handfuls rocket salad
  • 1 tbsp tomato paste
  • 6 carrots
  • salt + pepper to taste
  • (1 tbsp balsamic + 3 tbsp olive oil + 1 tsp mustard dressing optional)


  1. Cook lentils in pan according to packet instructions (10-15mins). While lentils are cooking, finely chop onion and garlic before adding to a separate pan with oil on a medium heat. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
  2. Add the following ingredients to a food processor; cooked & cooled lentils, 1 tsp olive oil, sautéed garlic and onion, shish blend, tomato paste, pinch of salt and black pepper. Pulse, mixing until combined, but not puréed, leaving a little texture. 
  3. The texture should be dough-like. If the mixture is still too wet, add flour or breadcrumbs to stiffen up the mixture. Make into small balls, place on baking tray and put in oven for 20-25 mins turning occasionally. 
  4. Ribbon carrots with a vegetable peeler and boil for 2-3 minutes. Drain and set aside. 
  5. Mix rocket leaves with carrot pasta, add lentil meatballs and crumble feta cheese on top. 
  6. Mix olive oil, balsamic and mustard in a cup until well combined then pour onto plate.  

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