Lentil Meatballs with Indian Coconut Curry Sauce Recipe

Ingredients

Lentil Meatballs

• 1 cup black caviar lentils (uncooked), or substitute green or brown lentils
• 1 teaspoon fennel seed
• 0.5 cup quinoa (uncooked)
• 1 teaspoon kosher salt
• 1 teaspoon granulated garlic
• 0.33 cup chopped cilantro
• 6 oz firm tofu, pressed and patted dry
• 1 tablespoon olive oil
• spray olive oil

Indian Coconut Curry Sauce

• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon fresh turmeric, grated (or 1/2 teaspoon ground turmeric)
• 1 large tomato, finely diced with juices
• 1 tablespoon dried fenugreek leaves
• 14 oz full fat coconut milk
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 0.5 teaspoon salt, more to taste
• 0.25 teaspoon cayenne, more to taste
• fresh cracked pepper to taste

Instructions

Cook the Lentils and Quinoa

1. On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to medium-low, and simmer until tender, 15-25 minutes depending on their size. Drain well and pat dry.
2. On high heat, bring quinoa to a boil in a small pot with 1 cup of water. Cover, turn heat to medium-low, simmer for 15 minutes until all water is absorbed, turn the heat off and leave covered.

Make the Coconut Curry Sauce

1. In a skillet or saute pan over medium heat, saute garlic and ginger in olive oil until just golden, stirring often to prevent scorching.
2. Add turmeric (fresh or ground) and saute 1 more minute. Add diced tomato and saute until most of the juices evaporate, about 5-8 minutes.
3. Stir in coconut milk, fenugreek leaves, lime juice, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off the heat until ready to serve.

Form and Bake the Meatballs

1. Preheat oven to 400F. In a food processor, place the cooked quinoa and half of the drained lentils. Pulse until the texture of coarse sand and transfer to a large bowl.
2. Add the remaining lentils, salt, granulated garlic, and chopped cilantro to the bowl and mix well.
3. In the same food processor, add the tofu (blotted well, broken apart) and olive oil. Pulse until a smooth creamy paste, scraping down the sides as necessary. Scoop into the lentil mixture and mix well.
4. With your hands, knead lentil mixture briefly so it's thoroughly mixed and salt and spices are evenly distributed. With wet hands or a small cookie scoop, form small ping-pong-sized balls. Spray with a little olive oil.
5. Place the meatballs on a parchment-lined baking sheet and bake in the 400F oven for 20-25 minutes.

Serve

1. Warm the sauce gently in the pan and place lentil meatballs in the sauce. Sprinkle with cilantro and serve immediately.

Notes

• Black caviar lentils work best but green or brown lentils can be substituted.
• Use firm tofu, not silken tofu, as it acts as the binder for the meatballs.
• Dried fenugreek leaves are different from fenugreek seeds and provide a better flavor for this dish.
• The meatballs can be made ahead and stored in the refrigerator for up to 3 days.