Updated: Jan 27
Being east indian, I grew up on curried lentils, they're delicious and still one of my favs. But I wanted a way to incorporate lentils & their nutritious deliciousness (it's a word, i swear) into other meals, and voila...the lentil 'meat'ball was created! Now these bad boys can be used as an addition to pasta, a meal on their own or even flattened into patties for an easy snack! My go-to recipe is below but remember to always rinse your lentils before cooking to get rid of any small dirt particles!
This recipe makes around 15-20 small lentil meatballs, feel free to double or even triple to feed the whole family!
-1 cup of cooked lentils (any type of lentil works!)
-2 cups of spinach
-2 to 3 cloves of garlic
-1/2 a zucchini
-an egg to bind
-a sprinkle of cheese
-2-3 tsps of chickpea flour
Steam and then puree the spinach, onion, garlic, zucchini together then mix that into the cooked lentils. Then add the egg, cheese & chickpea flour and mix until blended. Roll together a tsp at a time to create the 'meat'ball and then pan fry in olive oil/butter/ghee (your choice) until cooked (roughly 5 minutes on med heat).
Feel free to get creative with this, I've added cauliflower, baby kale, broccoli, peppers... there's no limitations. I mean, the more veggies you can get into your little one's meals the better!
Aunty Angie LOVES lentils, why? They're an excellent source of B vitamins, iron, magnesium, potassium & zinc. BONUS, they're also a great source of plant-based protein & fiber. Which in this day & age, we should all be making a conscious effort to eat a more plant-based diet (It'd be nice for our kids to have a sustainable ecosystem to grow up in am I right?) xo