Red Lentil Meatballs in Red Sauce

Ingredients

• 1.5 cup organic red lentils (soaked for at least 1 hour if possible)
• 1 medium-large potato (whole)
• 1 large onion (whole)
• 8 cloves garlic cloves
• 2 tbsp chia seeds (soaked in warm water to form a gel)
• 3 tbsp rye or spelt flour (for binding; or use fine oats; add more if needed)
• 1 tbsp raw tahini
• 1 bunch fresh parsley (finely chopped)
• 1 tsp sweet paprika
• 1 tbsp dried onion flakes
• 1 tsp cumin
• 1 tsp ras el hanout
• 2 tbsp date syrup (silan)
• 4 cloves garlic cloves (crushed)
• 1 tsp cumin
• 2 tsp sweet paprika
• 1 to taste lemon zest (a little)
• 3 tbsp tomato paste
• 1.5 cup boiling water (1.5–2 cups; adjust for desired sauce thickness)
• 1.5 tbsp date syrup (silan)
• 4 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. 1

   Place the soaked red lentils in a medium pot with the whole onion, whole potato, and garlic cloves. Pour in enough water to fully cover all ingredients and bring to a boil. Cook over medium-low heat until the lentils are completely soft and the potato and onion are very tender (a fork should slide in easily), about 20–25 minutes. Drain thoroughly to remove excess liquid.

   25 min
2. 2

   While the lentils are cooking, mix the chia seeds with warm water in a small bowl and let them sit until a thick gel forms (about 5–10 minutes). This will act as a binder in place of eggs.

   10 min
3. 3

   Transfer the cooked lentils, potato, onion, and garlic to a large mixing bowl. Using a potato masher, mash everything together until you have a fairly uniform mixture (a little texture is fine). Add the chia gel, flour, chopped parsley, tahini, date syrup, and spices (paprika, cumin, ras el hanout, dried onion flakes, salt, and pepper). Mix well, then chill the mixture in the refrigerator for at least 30 minutes to make it easier to shape.

   30 min
4. 4

   Form the mixture into round meatballs about the size of a ping-pong ball. Freeze them briefly (at least 15–20 minutes) to help prevent them from falling apart during cooking.

   20 min
5. 5

   Heat olive oil in a wide, deep skillet over medium-high heat. Add the meatballs and cook them on all sides until they develop a deep golden-brown, crispy crust, about 8–10 minutes total. (You can also bake them in the oven at 400°F for 20–25 minutes or cook them in an air fryer.)

   10 min
6. 6

   While the meatballs are browning, prepare the sauce: In a small bowl, combine the crushed garlic, cumin, paprika, lemon zest, tomato paste, boiling water, date syrup, salt, and pepper. Stir until smooth.

7. 7

   Once the meatballs are browned, pour the tomato sauce directly into the skillet. If the sauce is too thick, add a little more water. Bring to a gentle boil, cover the skillet, and reduce the heat to low.

8. 8

   Simmer for about 10 minutes, until the sauce thickens, bubbles gently, and the meatballs absorb the flavors. If the meatballs seem too soft, skip this simmering step and simply pour the sauce over them instead.

   10 min
9. 9

   Serve the meatballs and sauce over white rice, couscous, or fresh bread. Garnish with fresh parsley and a drizzle of tahini.

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