![Spaghetti Nests with Lentil Balls Spaghetti Nests with Lentil Balls](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/03e25c1a-9457-4b23-a52c-1179ee0ab109/Derivates/5b667182-0dcb-4a17-8e4c-be3ca335b4a8.jpg)
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Ingredients
- 5 oz spring onions cut into pieces (1 in.)
- 5 oz celery cut into pieces (1 in.)
- 5 oz carrots cut into pieces (1 in.)
- 1 ½ oz extra virgin olive oil divided
- 10 ½ oz red split lentils dried
- 18 ½ oz water plus extra to boil spaghetti
- 2 oz tomato paste divided
- 2 tsp salt divided, plus extra to boil water (approx. 3 tbsp per 4 qt)
- 1 tsp ground black pepper divided
- 7 oz bread crumbs divided
- 3 large eggs divided
- all-purpose flour to dust and roll
- 21 oz canned diced tomatoes
- ½ oz white balsamic vinegar
- 2 tsp sugar
- 1 ½ oz crème fraîche divided
- 16 oz dried spaghetti pasta
- 2 oz red bell pepper cut in triangles (½ in. x ½ in. x ½ in.)
- 2 - 3 pitted black olives cut in small pieces
- parsley to garnish
- Nutrition
- per 1 portion
- Calories
- 475.5 kcal / 1989.4 kJ
- Protein
- 19.5 g
- Fat
- 9.7 g
- Carbohydrates
- 78.2 g
- Fibre
- 8.2 g
- Saturated Fat
- 2.1 g
- Sodium
- 0.6 mg