Description
Delightful Moroccan-style lentil meatballs served with a luscious roasted red pepper sauce, packed with flavor and warmth.
Ingredients
Scale
- 1 cup cooked green or brown lentils
- ½ cup breadcrumbs (whole wheat recommended)
- 1 beaten egg or 1 tbsp flaxseed meal mixed with 2.5 tbsp water
- ½ cup finely chopped onion
- ¼ cup finely chopped carrots
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp turmeric
- 2 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp olive oil (for frying)
- 2 large red bell peppers
- 3 cloves garlic, peeled
- 2 tbsp olive oil (for sauce)
- 1 tsp smoked paprika (for sauce)
- 1 tsp ground cumin (for sauce)
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Cook the lentils by rinsing and boiling them in 3 cups of water or vegetable broth until soft, about 20-25 minutes. Drain any excess water.
- Finely chop the onion and carrots.
- In a large mixing bowl, combine the cooked lentils, breadcrumbs, chopped vegetables, and spices.
- Form the mixture into small meatballs (about 1 inch in diameter).
- Heat olive oil in a pan and cook the meatballs for 5-7 minutes per side until golden brown and crispy.
- Roast red bell peppers in a preheated oven at 400°F (200°C) for about 20 minutes until blistered.
- Remove the skins from the roasted peppers and blend with garlic, olive oil, smoked paprika, cumin, and lemon juice until smooth.
- Simmer the sauce on low heat for about 5 minutes, seasoning with salt and pepper.
- Serve the meatballs drizzled with roasted red pepper sauce, garnished with fresh herbs.
Notes
Ensure your oil is hot enough for a crispy sear. Leftover meatballs and sauce can be stored separately in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying / Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Lentil meatballs, Moroccan cuisine, Vegetarian recipes, Roasted red pepper sauce, Comfort food
