Step 1

Place spring onions, celery and carrots into mixing bowl and chop 7 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 2

Add 0.5 oz olive oil, place simmering basket instead of measuring cup onto mixing bowl lid and sauté 3 min/250°F/speed 2.

Step 3

Add lentils, 18.5 oz water, 1 oz. tomato paste, 1 tsp salt and ½ tsp pepper, place simmering basket instead of measuring cup onto mixing bowl lid and cook 13 min/205°F//speed 2. Carefully remove simmering basket and set aside.

Step 4

Add 3.5 oz. bread crumbs and 1 egg, insert measuring cup and mix 30 sec//speed 4. Transfer to a bowl and allow to cool. Clean mixing bowl.

Step 5

Preheat oven to 400°F. Line a baking sheet with parchment and set aside.

Step 6

Whisk remaining 2 eggs in a bowl and set aside. Place a second bowl onto mixing bowl lid, weigh in 3.5 oz bread crumbs and set aside. Divide lentil mixture into 24 portions, roll with floured hands into balls (1½ in.) and set aside. Dip each ball in egg mixture, then coat with bread crumbs and place on prepared baking sheet. Bake 15 minutes (400°F) or until crisp (see Tip). Meanwhile, continue with recipe.

Step 7

Place spring onions, celery, carrots and 1 oz olive oil into mixing bowl, place simmering basket instead of measuring cup onto mixing bowl lid and sauté 3 min/250°F/speed 2.

Step 8

Add tomatoes, 1 oz tomato paste, balsamic vinegar, sugar, 1 tsp salt and remaining ½ tsp pepper. Place simmering basket instead of measuring cup onto mixing bowl lid and cook 8 min/250°F/speed 1.

Step 9

Add 1 oz crème fraîche, insert measuring cup and Blend /30 sec.

Step 10

Meanwhile, cook pasta on stove top. Fill a saucepot (approx. 4-5 qt) three quarters of the way with water. Add salt, place over high heat and cook spaghetti according to package instructions.

Step 11

Place 2-3 tablespoons tomato sauce on a plate and arrange 1 portion of spaghetti in the shape of a nest over the sauce. Place 2-3 lentil balls on the nest and decorate faces using 1 red pepper triangle as a beak. Use a piping bag to place two dots of remaining 0.5 oz crème fraîche as the eyes and add a piece of olive on top for the pupils. Garnish with parsley. Repeat with remaining sauce, spaghetti and lentil balls. Serve immediately (see Tip).