1 C. black lentils (uncooked)
1 tsp. fennel seed
1/2 C. quinoa (uncooked)
1 tsp. salt
1 tsp. granulated garlic
1/3 C. chopped cilantro (or more for optional garnish)
6 oz. firm tofu, pressed down (to release water) and patted dry (NOT silken tofu)
1 Tbsp. tahini
Coconut Curry Fenugreek Sauce
8 cloves garlic, minced
2 Tbsp. fresh ginger, grated
2 tsp. fresh turmeric, grated (or 1 tsp ground turmeric)
2 extra large tomatoes, finely diced, with juices
2 Tbsp. dried fenugreek leaves
2 cans coconut milk (not light!)
2 Tbsp. lime juice
2 tsp. brown sugar (I use coconut sugar)
1 tsp. salt, or more to taste
1/2 tsp. cayenne, or more to taste
fresh cracked pepper
1) On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low, and simmer for 25 minutes. Drain well.
2) On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat on low, and simmer 15 minutes. Turn off heat and leave covered.
3) Make the sauce. (See recipe below.)
4) Preheat oven to 400 degrees. Assemble the meatballs. (See recipe below.)
5) When meatballs are done, rewarm the sauce and serve both over cooked rice. Garnish with cilantro, if desired.
Coconut Curry Fenugreek Sauce
8 cloves garlic, minced
2 Tbsp. fresh ginger, grated
2 tsp. fresh turmeric, grated (or 1 tsp ground turmeric)
2 extra large tomatoes, finely diced, with juices
2 Tbsp. dried fenugreek leaves
2 cans coconut milk (not light!)
2 Tbsp. lime juice
2 tsp. brown sugar (I use coconut sugar)
1 tsp. salt, or more to taste
1/2 tsp. cayenne, or more to taste
fresh cracked pepper
1) In a large skillet, over medium heat, sauté garlic and ginger in little water until just cooked.
2) Add turmeric and sauté one more minute.
3) Add diced tomatoes and juices, sautéing until most of the juices evaporate (5-8 minutes).
4) Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne, and pepper. Taste for salt.
5) Bring to a simmer, then turn off heat until ready to serve.
Vegan Lentil Meatballs
1 C. black lentils (uncooked)
1 tsp. fennel seed
1/2 C. quinoa (uncooked)
1 tsp. salt
1 tsp. granulated garlic
1/3 C. chopped cilantro
6 oz. firm tofu, pressed down (to release water) and patted dry (NOT silken tofu)
1) In a food processor, place the cooked quinoa and half of the lentils, and pulse until texture of coarse sand. Place in a large bowl.
2) Add the remaining lentils, salt, granulated garlic, chopped cilantro, and mix well.
3) In the same food processor, add the tofu (blotted well and broken apart) and 1 Tbsp. tahini. Pulse until it forms a smooth paste, scraping the sides as necessary.
4) Scoop this mixture into the lentil mixture and mix well. Knead gently with your hands ti be sure it's thoroughly mixed and salt and spices are evenly distributed.
5) Line a baking sheet with parchment paper.
6) With wet hands, form small ping pong-sized balls. Place on a baking sheet and place in the 400 degree oven for 20-25 minutes.
