Red Lentil Pasta with Turkey meatballs

Serves 4

Tomato sauce:

3 tbsp olive oil

1 red onion finely diced

1 carrot finely diced

1 celery stick finely diced

4 garlic cloves minced

2 tbsp tomato puree

2 x 400g can chopped/peeled plum tomatoes

Salt or a crumbled stock cube

Pepper

Optional: 4 bay leaves, 2 sprigs of rosemary, parmesan rind, basil leaves

Toppings: Fresh basil, pesto and grated parmesan

Turkey meatballs:

1 large courgette grated

2 cloves garlic grated

4 tbsp (large handful) chopped herbs (I like a mix of mint and parsley but basil or coriander work well too)

3 tbsp ground almonds or breadcrumbs

500g turkey mince

1 egg

1 tbsp dijon mustard

1/2 tsp salt

1/2 tsp black pepper

Optional (dried herbs: coriander, mint, thyme, paprika, chilli flakes)

Oil for cooking

Method:

Tomato sauce:

Sauté the onion, carrot, celery and garlic in the olive oil with the salt and pepper.

Once translucent and softened, add the tomato puree and cook for a couple of minutes.

Then add the herbs and canned tomatoes, rinsing out the cans with a splash of water and adding that as well.

Allow to simmer for approx 30mins (Adjust seasoning to taste. Can make ahead of time and freeze in batches for a quick weeknight meal)

Turkey meatballs:

Whilst the tomato sauce cooks combine all ingredients for meatballs and mix thoroughly, this can be done in a food processor

Form into meatballs, approximately 1 rounded tbsp works well.

Either pan fry in 1 tbsp of olive oil until brown or drizzle over 1 tbsp of olive oil and oven roast at 200’C for approximately 20 minutes.

Then add to the tomato sauce to cook through for the last 10 minutes.

Cook the red lentil pasta according to packet instructions then top with the sauce and meatballs and a bit of fresh basil, pesto and grated parmesan.