Lentil Quinoa Meatballs with Coconut-Fenugreek Sauce
The protein powerhouse combination of legumes and grains makes for great vegetarian lentil quinoa meatballs, especially when doused in a savory coconut-fenugreek sauce.
Yield: 4 servings
For the meatballs
  • 1 cup black lentils
  • ½ cup quinoa
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 large egg
  • 1 tablespoon olive oil
For the coconut-fenugreek sauce
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Adapted slightly from Food52
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/11/lentil-quinoa-meatballs-coconut-fenugreek-sauce.html