Stranger Foods

Easy red lentil meatballs

Serves 6 | Prep 15 mins | Cook 45 mins

This is such an easy red lentil meatball recipe! They are filling, spicy, and these red lentil meatballs will be a fabulous addition to your recipe box!

Source: www.triedandtruerecipe.com

Ingredients

Metric

Imperial

x0.5

Golden cauliflower puree

Salt and pepper to taste
1 tsp paprika
1 tsp garlic powder
2 tsp turmeric power
⅓ cup oat milk (plus more as necessary)
½ cup vegan plain Greek yogurt
1 head cauliflower, cut into florets

Meatballs

1 tbsp avocado oil (for frying)
⅔ cup panko or breadcrumbs
Salt and pepper to taste
2 tbps vegan mayonnaise
¼ cup crushed pistachios, or peanuts, or walnut
1 tsp Aleppo pepper flakes (optional)
1 tsp cumin seeds, lightly crushed between your fingers
½ tsp crushed red pepper (plus more to taste), crushed (plus more to taste)
16 oz dry red lentils
1 shallot, peeled and minced
1 tbsp dry parsley
2 tbsps chilli powder
2 tsps garlic powder

Garnish

Minced parsley (optional)
Red pepper flakes (optional)

Instructions

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Add 5 cups of water to a large pot. Bring to boil over high heat. Add the lentils and reduce heat to medium. Cook for until almost completely soft. Drain and rinse under cold water and wipe out the pot and return the clean pot to the stove (you will need it for the cauliflower).
Fill the pot back up with water and add the cauliflower florets. Bring to a boil and then reduce heat to medium and cook for until soft. Drain and return the cauliflower to the pot and set aside.
As you cook the lentils, prepare the meatball spices. In a bowl, combine the minced shallot, parsley, chilli powder, garlic powder, cumin seeds, crushed red pepper and Aleppo pepper flakes (if using), panko, and vegan mayonnaise. Use a spoon to combine all of the ingredients. Season the mixture with salt and pepper to taste.
Add the rinsed lentils to the bowl and use a wooden spoon or your hands to combine the mixture until it is doughy. It shouldn't be too wet or too crumbly. If it seems too wet, add a bit more panko. If it's too dry, add a bit more mayonnaise or a little oil. Taste and season again with salt and pepper.
Scoop out a heaping tablespoon of the mixture and roll it into a meatball and continue on with the rest of the mixture until all of the meatballs are formed.
Heat oil in wide pot over medium heat. Add the meatballs and cook for per side. You want to turn very gently...I usually use the edge of my tongs to release the meatball and turn it gently. Continue cooking until all the meatballs are browned and cooked through. Keep the meatballs warm in the oven at 200°F as you fry the rest of them. Note, you may need to add more oil as you cook the meatballs. Add it in 1 teaspoon ingredients if the pan becomes too dry.
Turn the heat on the cauliflower florets to low. Add the vegan yogurt, oat milk, turmeric, garlic powder, and paprika and stir to combine. Taste and season with salt and pepper. Using an immersion blender, blend until completely pureed and creamy. Note: If you don't have an immersion blender, just use your spoon to completely combine and mash the cauliflower a bit. It will be a bit chunky, but still delicious!
Divide the puree between plates and arrange the meatballs on top. Garnish with more parsley and red pepper flakes, if you like. Enjoy!

Nutrition

Per Serving	% Daily Value
Calories 387 kcal	19.4%
Total Fat 5 g	6.4%
Saturated Fat 1 g	5.0%
Carbohydrates 61 g	22.2%
Dietary Fibre 27 g	96.4%
Sugars 6 g	12.0%
Protein 25 g	50.0%
Sodium 0.171 g	7.4%

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