Often when I’m prepping food for a wedding, I like to imagine the soon-to-be newlyweds further down the road… happy, blossoming and thriving in their new married lives. Sometimes I place happy “wishes” in the food. Now, I’m not saying that I think this actually does anything, but it’s a fun little thing I do in my head, to get through some of the more mundane tasks in the kitchen- and when I’m in that state of mind, my food usually ends up tasting better. I like to envision them growing old together and learning the delicate art of loving. I picture them spending time together in their own kitchens making meals and reconnecting after a busy day’s work- hoping these simple daily acts, will keep them connected, through whatever comes. Because inevitably, it will come.
The other day, as Brian and I stood side by side, chopping a mountain of vegetables, a feeling of joy swelled up inside me. It didn’t matter that the sun wasn’t shining, or the sink was full of dirty dishes, or that everything wasn’t exactly perfect. Somehow in that moment, all was right.
Most of all, I wish for these new couples, a generous sprinkling of these simple joyful moments throughout their lives.
Vegan Lentil Meatballs | 45-second video
I adore these little Black Caviar lentils from Pacific Northwest Farmers Co-op, because of their petite size, their dark color and rich earthy flavor. They are meaty little guys, who hold their shape after cooking, and take only 20 -25 minutes to cook. The best thing about these are the fact that they are grown right here in our backyard, in the Palouse. You can find them here.
Whole fennel seeds are cooked with the lentils.
Fresh ginger and turmeric are added to the sauce. If you can’t find fresh turmeric, ground will do just fine. But make sure to use fresh ginger.
The ingredient that gives the sauce its unique flavor is fenugreek leaves.
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Cooked Lentils and quinoa are mixed with cilantro, garlic and whipped tofu.
The tofu acts as the binder, and is undetectable once they are cooked.
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Roll into ping-pong sized balls and place on a parchment lined baking sheet, or greased cookie sheet.
Bake for 20 minutes. While they are in the oven make the summer sauce.
Place lentil meatballs over the sauce and sprinkle with cilantro.
What to serve with Indian Lentil Meatballs?
- Basmati rice
- Naan Bread
- Palak Paneer
- Bombay Carrot Salad
- Raita!
- Mint Chutney
- Aloo Gobi
- Authentic Chai!
- Chai Cookies!
Enjoy!!!
Vegan Lentil Meatballs with Indian Coconut Curry Sauce
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 4-6 1x
- Category: Vegan, Main
- Method: Baked
- Cuisine: Indian
Description
Ingredients
Vegan Lentil Meatballs:
- 1 cup black caviar lentils (uncooked) Sub green or brown lentils, just not “split” lentils
- 1 tsp fennel seed
- ½ cup quinoa ( uncooked)
- ———
- 1 tsp kosher salt
- 1 tsp granulated garlic
- ⅓ Cup chopped cilantro
- 6 oz firm tofu, pressed down ( to release water) and patted dry – this acts as the binder ( do not use silken tofu)
- 1 Tablespoon olive oil
Coconut Curry Fenugreek Sauce: ( if you like extra saucy, double the recipe)
- 4 cloves garlic- minced
- 1 T fresh ginger, grated
- 1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric )
- 1– 2 Tablespoon olive oil
- 1 extra large tomato, finely diced, with juices
- 1 tablespoon dried fenugreek leaves
- 1 13.5 oz coconut milk (not lite)
- 1 Tablespoon lime juice
- 1 tsp brown sugar
- ½ tsp salt, more to taste
- ¼ tsp cayenne, more to taste
- fresh cracked pepper
Instructions
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 boil in a small pot with 1 cup 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, 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 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 texture of coarse sand. Place in a large bowl. Add the remaining lentils, salt, granulated garlic, chopped cilantro to the bowl and mix well.
In the same food processor add the tofu (blotted well, borken apart) and 1 T 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.
Notes
Makes 14-16 meatballs.
Double the sauce for extra saucy!
Keywords: vegan meatballs, lentil meatballs, veggie balls, indian lentil meatballs, the best vegan meatballs, the best lentil balls, vegan meatball recipes, lentil meatball recipes
The taste of notte the lentil balls and he sauce are good. But after 40 min in oven the inside Of the balls was still mush. I made 25 meatballs from the 1x recipe above and that was with them being pretty sizeable. If I made them golf size I would have had 33/34. What should the inside look like??? I figure it’s okay since all the ingredients were cooked ahead of time but still would be helpful to know. Plus there’s no way to search your comments to know if someone else had this problem.
★★★★
Something is off with the measurements. I’m stumped here, sorry.