Curried Vegetarian Meatballs

Ingredients

• Lentils

  Raw

  ½ cup or 96g

• Water

  Plain, clean water

  1 cup or 237g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Young green, tops only

  ¼ cup chopped or 18g

• Garlic

  Raw

  1 cloves, minced or 3g

• Carrots

  Raw

  ½ cup grated or 55g

• Pecans

  Nuts

  ¼ cup, chopped or 27g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

• Panko

  365 Everyday Value

  ¼ cup or 15g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Olive oil

  Salad or cooking

  1 cup or 216g

• Onions

  Raw

  4 medium or 440g

• Garlic

  Raw

  10 clove or 30g

• Ginger root

  Raw

  1 tbsp or 6g

• Peppers

  Hot chile, sun-dried

  3 pepper or 2g

• Curry powder

  Spices

  4 tsp or 8g

• Cumin

  Spices, cumin seed

  4 tsp, ground or 12g

• Turmeric

  Spices, ground

  4 tsp or 9g

• Coriander seed

  Spices

  3 tbsp or 15g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Fresh cilantro

  Coriander leaves, raw

  4 sprigs or 9g

Directions

1. To make "meatballs:" Combine lentils and water in a medium pot. Bring to a boil, reduce to a simmer, and cook until lentils are tender, 23 to 25 minutes. If lentils are not tender and water has been absorbed, add more water and continue to cook. Drain off any excess water.
2. Heat 1 tbsp olive oil in a skillet over medium-low heat and add the scallions, 1 clove minced garlic and carrots, cooking and cook for 4 to 6 minutes until carrots are tender.
3. In a food processor, combine the cooked lentils, green onion mixture, nuts, panko, herbs, salt, and pepper. Pulse a few times to start combining the mixture. Crack the egg in and pulse a few more times until the mixture is combined but the lentils are still holding shape. Set aside and let rest while the oven preheats to 425˚ F.
4. Take the lentil mixture and roll into 12 balls, roughly the size of a golfball. Place on a baking tray covered with parchment paper and brush with olive oil. Bake meatballs until browning and crisp, 25 to 30 minutes.
5. Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add chopped onions, smashed remaining garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes.
6. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25–30 minutes.
7. Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
8. Bring sauce up to a gentle simmer over medium heat, add the lentil meatballs to the sauce and heat through for a few minutes and serve.

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