Garlicky Lentil Meatballs with Lemon Spaghetti

Steps

1. Simmer the lentils in the water in a saucepan, partly covered, for 20–25 minutes until tender but not mushy. Drain well, spread on a plate and let cool 10 minutes.
2. Meanwhile, heat half the olive oil in a skillet over medium heat. Cook the onion and mushrooms for 8–10 minutes until the liquid cooks off and they brown. Add two-thirds of the garlic and cook 1 minute; cool slightly.
3. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
4. Mash the lentils roughly with a fork in a large bowl, leaving some whole. Add the mushroom mixture, egg, breadcrumbs, half the Parmesan, half the parsley, the oregano, half the salt and the black pepper; mix well.
5. Roll into 20 balls, set on the pan and brush with one-quarter of the olive oil. Bake 22–25 minutes, turning once, until browned and firm and the center reaches 160°F (71°C).
6. While they bake, boil the pasta in a large pot of water seasoned with the remaining salt until al dente. Reserve a little cooking water, then drain.
7. Warm the remaining olive oil in the empty pot over low heat with the remaining garlic and the red pepper flakes for 1 minute. Add the pasta, spinach and lemon juice, tossing with a splash of the reserved water until the spinach wilts.
8. Divide the pasta among bowls, top with the meatballs and sprinkle with the remaining Parmesan and remaining parsley.