Rainbow Noodles with Marinara and Lentil Balls by Jules Aron
Tender and savoury, these protein-rich meatballs, high in folate, support cell building and repair for enviable hair, skin, and nails. Perfect atop a vibrant bowl of nutritious vegetable noodles and zesty homemade marinara sauce.
Preheat the oven to 375°F/190°C. Line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes. Remove from the heat. Place the walnuts in a food processor and pulse to break them into small chunks. Add the cooked lentils, sautéed onion mixture, apricots, herbs, nutritional yeast, if using, and salt and pepper to taste. Pulse to combine, leaving a little texture.
If the mixture is too wet, add flaxseed meal 1 teaspoon at a time until you can form balls with your hands. Using a tablespoon, scoop out the mixture and carefully form into 1½-inch balls. Arrange on baking sheet.
Bake for 30 minutes, turning the balls at the 15-minute point. Remove from the oven and let cool slightly—they will firm up the longer they are cooled.
Make the noodles:
Cut the veggies lengthwise into thin strips, using a mandoline or spiral slicer, then mix together in a bowl and set aside. Pour the olive oil into a small sauté pan and use a garlic press to crush the garlic cloves directly into the oil. Add your favourite herbs or spices. Gently heat the oil over medium-low heat, stirring often, until the garlic is crispy and golden brown and the aromatics release their fragrance, 3 to 5 minutes. Remove from the heat immediately and transfer to a bowl to cool. Strain the oil.
Use 1 tablespoon of the infused oil to coat the vegetable noodles. Toss gently to combine. Allow to infuse for 5 minutes.
The flavoured oil can be stored in an airtight container, refrigerated, for up to 2 weeks.
Make the marinara sauce:
Blend all the ingredients until smooth.
To serve, divide the noodles among individual plates, add a serving of lentil balls and top with fresh marinara sauce. Sprinkle with Seed Parmesan (page 200).
This dish is best when fresh, although leftovers keep in the freezer up to 1 month. Reheat in a 350°F/175°C oven until warmed through.