Whole Food, Plant-Based Recipe Lentil Meatballs with Indian Fenugreek Sauce
Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator RecipeThese lentil meatballs are packed with flavor and protein. They would go wonderfully with a side of Brown rice.
Ingredients
For the lentil meatballs1 cup small caviar lentils, uncooked
- 1 tsp fennel seeds
- ½ cup quinoa, uncooked
- 1 tsp garlic, granulated
- ⅓ cup cilantro, chopped
- 6 oz firm tofu
6 cloves garlic, minced
- 1 T ginger, minced
- 1 tsp turmeric, grated (or ½ tsp ground turmeric)
- 3-4 large tomatoes, diced
- 1 T dried fenugreek leaves
- 5.4 oz can coconut milk
- 1 T lime juice
- 1-2 Medjool dates, softened in water
- ¼ tsp cayenne
- ¼ tsp black pepper
Instructions
1. Bring lentils, fennel seeds, and 3 cups of water to a boil over high heat in a small pot. Cover, turn heat to low, and simmer for 25 minutes. Drain well.
2. Over high heat, bring quinoa and 1 cup of water to boil in a small pot. Cover, turn heat to low, simmer for 15 minutes, turn heat off, and leave covered.
3. Make the sauce: In a skillet or medium pot, sauté in water or broth the garlic and ginger over medium heat until just golden, stirring often to prevent burning. Add turmeric (fresh or dried) and sauté one more minute. Add diced tomatoes and sauté until most of the juices evaporate, about 5 to 8 minutes. Stir in coconut milk, fenugreek leaves, lime juice, softened dates, cayenne, and pepper. Taste and adjust seasoning. Bring to a simmer, then turn off the heat until ready to serve.
4. Now transition to making the meatballs. Preheat the oven to 400° F.
5. In a food processor, pulse the quinoa and half the cooked lentils until the texture is that of coarse sand. Place in a large bowl and add the remaining lentils, chopped cilantro, and granulated garlic to the bowl. Mix well.
6. In the same food processor, blend tofu until smooth. (The tofu will bind the mixture.) Pulse the tofu, scraping down the sides as necessary. Scoop it into the lentil mixture and combine well.
7. Prepare a parchment-lined baking sheet. With your hands, knead the lentil mixture briefly until it’s thoroughly mixed and spices are evenly distributed. Form 1-inch meatballs. (I like using an ice cream scoop #40.)
8. Place on a baking sheet and bake in the oven for 20-25 minutes.
9. Warm the sauce and arrange the warm lentil meatballs in it. Sprinkle with cilantro and serve immediately with rice and your favorite cooked greens.
