Indian Lentil Balls in Coconut Sauce

In a colander, rinse and drain the lentils and quinoa and cook them according to the package instructions.

• 1⁄3 cup Red lentils
• 2 Tbsp Quinoa

Finely chop the garlic and ginger. Dice the tomatoes.

• 1 Garlic clove (~ 0.1 oz)
• ½ in Ginger (~ 0.2 oz)
• 2 Tomatoes (~ 8.5 oz)

In a bowl, blend half of the lentils, tofu, olive oil with an immersion blender until smooth.

• 1.8 oz Tofu
• 1 tsp Olive oil

Preheat the oven to 350 °F.

Place half of the chopped garlic, coriander, breadcrumbs and the remaining lentils into the bowl, season with salt and mix well.

• 1 tsp Coriander, ground
• Salt
• ¼ cup Bread crumbs

From the mixture form golf-ball-sized balls, place on a baking tray lined with parchment paper and bake for approx. 25 minutes.

Heat the olive oil in a non-stick frying pan over medium heat. Fry the remaining garlic and ginger for approx. 1-2 minutes. Add the tomatoes, salt, pepper, turmeric and fry for 3 more minutes.

• 1 tsp Olive oil
• Salt
• Black pepper
• ½ tsp Turmeric, ground

Stir in the coconut milk, water, lime juice, and sugar. Let simmer for approx. 5 minutes.

• 3 ⁠½ Tbsp Coconut milk
• ½ cup Water
• 1 Lime, organic (~ 1.4 oz)
• 1 tsp Brown sugar

Serve the lentil balls with the sauce.

Enjoy your meal!