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Lentil Meatballs with Indian Fenugreek Sauce

Sylvia Fountaine
  • 0 minutes
  • Serves 14 to 16

INGREDIENTS

1 cup

black caviar lentils (uncooked)

1/2 cup

quinoa ( uncooked)

1 tsp

fennel seed

1 tsp

kosher salt

1 tsp

granulated garlic

1/3 cup

chopped cilantro

6 oz

firm tofu

1 tbsp

olive oil

6 cloves

garlic- minced

1 tbsp

fresh ginger, grated

1 tsp

fresh turmeric, grated (or ½ teaspoon ground turmeric  )

1 tbsp

olive oil

1

extra large tomato, finely diced

1 tbsp

dried fenugreek leaves

1

coconut milk (not lite)

1 tbsp

lime juice,

1 tsp

brown sugar

1/2 tsp

salt, more to taste

1/4 tsp

cayenne, more to taste

fresh cracked pepper