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 25 minutes. Drain well.

2. On high heat, bring quinoa to a boil in a small pot with 1 cup of water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.

3. Make the sauce. In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil,  until just golden, stirring often to prevent scorching. Add turmeric ( root, or ground)  sauté 1 more minute. Add diced tomato, and sauté until most of the juices evaporate, about 5-8 minutes. Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off the heat until ready to serve.

4.Make the vegan lentil meatballs. Pre-heat oven to 400F. In a food processor, place the cooked quinoa, and half of the lentils, and pulse until the texture of coarse sand—place in a large bowl. Add the remaining lentils, salt, granulated garlic, and chopped cilantro to the bowl and mix well.

In the same food processor add the tofu (blotted well, broken apart) and olive oil. (The tofu will bind the mixture and oil will keep them from drying out.) Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.

Prepare a parchment-lined baking sheet. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the 400 F oven for 20-25 minutes.

5.Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.