Name: Lentil Meatballs in Tahini Turmeric Sauce
Ingredients: For the sofrito: 2 tbsp olive oil – This provides a rich base flavor and helps sauté the vegetables properly.; 1 red bell pepper, diced – Adds sweetness and a pop of color to the dish.; 1 onion, diced – Enhances the savoriness of the dish.; 2 garlic cloves, minced – Offers aromatic depth and flavor.; For the lentil meatballs: 1 cup uncooked black lentils – The main protein source, providing fiber and texture.; 2 cups cooked quinoa – Adds additional protein and bulk. It’s also gluten-free!; 1 tsp grilling seasoning – Gives the meatballs an earthy flavor.; ½ tsp Aleppo pepper – Infuses a gentle heat and unique flavor.; ½ tsp cumin – Complements the lentils with its warm spice.; ½ tsp salt – Enhances overall flavor.; ½ cup fresh cilantro, chopped – Freshness that brightens the dish.; 1 flax egg (or 1 large egg) – Acts as a binding agent, helping hold the meatballs together.; ½ cup vital wheat gluten – Provides a chewy texture to mimic traditional meatballs.; ¼ cup garbanzo bean flour – Adds a nutty flavor and assists with binding.; 2 tbsp olive oil – Used for frying, enhancing flavor and texture.; Oil for frying or Cooking Spray for baking – Depending on your cooking method preference.; For the tahini turmeric sauce: 1 cup tahini – The star ingredient, providing a creamy base for the sauce.; ⅓ cup lemon juice – Adds acidity and brightness.; ¾ tsp salt – Important for flavor balance.; 1 tsp turmeric – Offers vibrant color and is known for its health benefits.; ⅛ tsp black pepper – Enhances the flavors in the sauce.; 1 garlic clove, grated – Contributes savory depth.; 1 cup water – Used to achieve desired sauce consistency.

Description

Delicious Lentil Meatballs in Tahini Turmeric Sauce—vegan, gluten-free, and full of flavor. A hearty main dish packed with protein and spices.

Ingredients

Scale

For the sofrito:
- 2 tbsp olive oil – This provides a rich base flavor and helps sauté the vegetables properly.
- 1 red bell pepper, diced – Adds sweetness and a pop of color to the dish.
- 1 onion, diced – Enhances the savoriness of the dish.
- 2 garlic cloves, minced – Offers aromatic depth and flavor.
For the lentil meatballs:
- 1 cup uncooked black lentils – The main protein source, providing fiber and texture.
- 2 cups cooked quinoa – Adds additional protein and bulk. It’s also gluten-free!
- 1 tsp grilling seasoning – Gives the meatballs an earthy flavor.
- ½ tsp Aleppo pepper – Infuses a gentle heat and unique flavor.
- ½ tsp cumin – Complements the lentils with its warm spice.
- ½ tsp salt – Enhances overall flavor.
- ½ cup fresh cilantro, chopped – Freshness that brightens the dish.
- 1 flax egg (or 1 large egg) – Acts as a binding agent, helping hold the meatballs together.
- ½ cup vital wheat gluten – Provides a chewy texture to mimic traditional meatballs.
- ¼ cup garbanzo bean flour – Adds a nutty flavor and assists with binding.
- 2 tbsp olive oil – Used for frying, enhancing flavor and texture.
- Oil for frying or Cooking Spray for baking – Depending on your cooking method preference.
For the tahini turmeric sauce:
- 1 cup tahini – The star ingredient, providing a creamy base for the sauce.
- ⅓ cup lemon juice – Adds acidity and brightness.
- ¾ tsp salt – Important for flavor balance.
- 1 tsp turmeric – Offers vibrant color and is known for its health benefits.
- ⅛ tsp black pepper – Enhances the flavors in the sauce.
- 1 garlic clove, grated – Contributes savory depth.
- 1 cup water – Used to achieve desired sauce consistency.

Instructions

Cook the lentils: In a pot, combine 1 cup uncooked black lentils with salted water. Cook for 15-20 minutes or until tender. Drain and set aside.
Prepare the quinoa: Simultaneously, cook 2 cups of quinoa according to package instructions until fluffy. Set aside.
Sauté the sofrito: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add diced red bell pepper, diced onion, and minced garlic. Sauté for 5-7 minutes, until softened. Transfer to a bowl.
Combine ingredients: Add the cooked lentils to the sofrito along with 2 cups of quinoa, 1 teaspoon grilling seasoning, ½ teaspoon Aleppo pepper, ½ teaspoon cumin, ½ teaspoon salt, ½ cup chopped cilantro, 1 flax egg (or 1 large egg), ½ cup vital wheat gluten, and ¼ cup garbanzo bean flour. Mix well and mash into a chunky dough consistency. Chill in the refrigerator for 10 minutes.
Form the meatballs: Using a scoop, form the mixture into 32 evenly sized meatballs.
Fry or bake the meatballs: To fry, heat 2 tablespoons of olive oil in a pan over medium heat. Cook the meatballs for 6-8 minutes until golden brown and cooked through. To bake, preheat your oven to 400°F (200°C). Spray a mini muffin tin or baking sheet with cooking spray, then bake meatballs for 30 minutes until firm to the touch.
Prepare the sauce: In a skillet over medium heat, whisk together 1 cup tahini, ⅓ cup lemon juice, ¾ teaspoon salt, 1 teaspoon turmeric, ⅛ teaspoon black pepper, 1 grated garlic clove, and 1 cup water. Cook for 3 minutes until warmed throughout.
Combine meatballs and sauce: Toss half of the meatballs in the sauce, heating for 3-4 minutes. Store the remaining meatballs for later enjoyment.
Garnish: Serve the meatballs with optional garnishes such as diced red bell peppers, chopped parsley or cilantro, and toasted or raw pine nuts.