Ingredients: 1 cup cooked lentils. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon ground flaxseed mixed with 3 tablespoons water. 1 tablespoon nutritional yeast. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 2 teaspoons curry powder. 1 teaspoon ground turmeric. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. 1 can 14 oz coconut milk. 1 can 14 oz diced tomatoes. 2 cups vegetable broth. Salt and pepper to taste. Chopped fresh cilantro, for garnish.
Instructions: In a large bowl, mash the cooked lentils until they form a paste-like consistency. Add breadcrumbs, finely chopped onion, minced garlic, flaxseed mixture, nutritional yeast, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and pepper to the bowl with mashed lentils. Mix well to combine. Form the lentil mixture into small meatballs, about 1 inch in diameter. In a large skillet, heat olive oil over medium heat. Add the lentil meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside. In the same skillet, add chopped onion, minced garlic, and grated ginger. Cook until softened, about 2-3 minutes. Stir in curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant. Pour in coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer. Return the lentil meatballs to the skillet. Simmer for 15-20 minutes, until the sauce has thickened slightly and the lentil meatballs are heated through. Season with salt and pepper to taste. Garnish with chopped fresh cilantro before serving.
