The family that sneezes together, stays together……right?!
Either that or we’ll all strangle each other in our sleep, especially since one of us wakes up crying because she can’t eat if she can’t breathe through her nose, BUT she also HATES having her nose cleaned so then it becomes a two person job – one to keep her hands out of the way, the other to suction, and then the first one has to console her because she gets mad at the person doing the suctioning.
Not to name any names or point fingers or anything, but it’s a good thing she’s cute. Even with mucous dripping down her face.
I’m a big believer in using food to heal all things and the warm coziness of curry PLUS all of the health benefits from the spices it’s chock full of means it’s a perfect sick day meal.
I haven’t dabbled too far into the world of vegetarian “balls”, mostly because I was pretty sure I had found a favorite in my eggplant version. As deliciously unparalleled as those are, they do take a bit of legwork to prepare (worth it!), but I’ve pretty constantly been on the lookout for a bean version that requires less hands on time. These lentil quinoa balls are just that. Sure, you have to cook the lentils and the quinoa, but that can be done ahead of time. After that, a bit of seasoning plus a pulse in the food processor with an egg to hold it all together and BAM. Done. Minus the baking time, of course, but even that is wholly hands off.
Sauced up in this creamy savory lick-your-fingers-good coconut-fenugreek sauce is a pretty perfect way to serve them, though I’m sure it’s just the first of many appearances they’ll be making in my kitchen.
- 1 cup black lentils
- ½ cup quinoa
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 large egg
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 tablespoon ginger, minced
- ½ teaspoon turmeric
- 1½ tablespoons olive oil
- 1 (14.5 oz) canned diced tomatoes
- 1 tablespoon dried fenugreek leaves
- 1 13.5-ounce can full fat coconut milk
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- ½ teaspoon salt, plus more to taste
- cooked rice, for serving
- In a medium pot, combine lentils with 3 cups water and a bit of salt. Bring to a boil, then lower to a simmer, cooking for 25 minutes or until water has evaporated and lentils are tender.
- In a separate small pot, combine the quinoa with 1 cup of water and a dash of salt. Bring to a boil and then lower to a simmer, cooking for 15 minutes, or until water has evaporated and quinoa is tender.
- Heat oven to 400F. When the lentils and quinoa are done cooking, combine the quinoa with half of the lentils in a food processor. Add the salt, garlic powder, and olive oil. Pulse until the mixture is the texture of wet sand. Remove from the food processor and knead together with the egg and the rest of the lentils until the mixture is well-combined. Form into a ping pong-sized balls and place them on a parchment-lined baking sheet. Bake for 20 minutes.
- Meanwhile, make the sauce. In the pot that you used to cook the lentils, heat the olive oil over medium heat. Add in the garlic and ginger and saute until golden and fragrant, about 30 seconds. Add in the turmeric and cook for another minute, stirring constantly. Stir in the tomatoes, fenugreek, coconut milk, lime juice, brown sugar, and salt. Bring to a simmer and cook until slightly thickened, about 10-15 minutes. Season to taste with salt. Stir in the lentil balls once done to coat them with the sauce and serve over rice.