Caviar Black Lentil Meatballs with Fenugreek Sauce
Created By: Chef Sylvia Fountaine, Feasting at Home
Use: Caviar Black Lentils
Yields: 14-16 meatballs
Caviar Black Lentil Meatballs with Indian Fenugreek Sauce
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home
1 cup dried Caviar black lentils, rinsed and sorted. Remove any non-lentil material before cooking.
½ cup quinoa (uncooked)
1 teaspoon fennel seed
1 teaspoon kosher salt
1 teaspoon granulated garlic
⅓ cup chopped cilantro
6 oz firm tofu
1 Tablespoon olive oil
Coconut fenugreek sauce:
6 cloves garlic- minced
1 Tablespoon fresh ginger, grated
1 teaspoon fresh turmeric, grated (or ½ teaspoon ground turmeric)
1- 2 Tablespoon olive oil
1 large tomato, finely diced
1 Tablespoon dried fenugreek leaves ( optional)
1 13.5 oz coconut milk (not lite)
1 Tablespoon lime juice,
1 teaspoon brown sugar
½ teaspoon salt, more to taste
¼ teaspoon cayenne, more to taste
Fresh cracked pepper
For the lentil meatballs:
On high heat, bring lentils and fennel seed to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.
On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.
To make meat balls, pre-heat oven to 400F.
In a food processor, place the quinoa, and half the lentils, and pulse until texture of coarse sand. Place in a large bowl.
Add the remaining lentils, chopped cilantro, salt, granulated garlic to the bowl and mix well.
In the same food processor, add tofu and 1-2 T oil. (The tofu will bind the mixture and oil will keep it from drying out.)
Pulse tofu and oil until smooth, scraping down the sides as necessary.
Scoop it into the lentil mixture and mix it in well.
Prepare a parchment-lined baking sheet.
With your hands, kneed lentil mixture briefly it's thoroughly mixed and salt and spices are evenly distributed. Form small ping pong sized balls.
Place on baking sheet and place in the oven for 20-25 minutes.
Instructions for coconut fenugreek sauce:
In a skillet or medium pot, saute garlic and ginger in olive oil, on medium until just golden, stirring often to prevent scorching.
Add turmeric (root, or spice) and sauté 1 more minute.
Add diced tomato, sauté until most of the juices evaporate, about 5-8 minutes.
Stir in coconut milk, fenugreek, lime, brown sugar, salt, cayenne and pepper.
Taste for salt.
Bring to a simmer, then turn off heat until ready to serve.
Warm the sauce and place lentil meatballs over the sauce, and sprinkle with cilantro. Serve immediately.
For more delicious recipes from Chef Sylvia Fountaine, visit Feasting at Home.