- ½ cup brown or green lentils
- 1¼ cup water
- 1 tablespoon olive oil, plus more for brushing
- 1/4 cup diced scallions
- 1 cloves garlic, minced
- ½ cup shredded carrots
- ¼ cup crushed pecans
- ¼ cup crushed walnuts
- ¼ cup whole wheat panko
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 1/2 recipe for curry sauce (see note)
- 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.
- Heat olive oil in a skillet over medium-low heat and add the scallions, garlic and carrots, cooking and cook for 4 to 6 minutes until carrots are tender.
- In a food processor, combine the cooked lentils, 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.
- 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.
- Prepare the sauce as instructed. Once the sauce is done cooking, add the lentil meatballs to the sauce and serve (no need to cook the meatballs longer.)
I followed the recipe for the sauce closely except I left out the dried chiles as I was not looking for a spicy sauce.