8 Servings 60 min Cook
1/2 Cup Lentils
1 Cup Water
1 Tbsp Olive Oil
1/4 Cup chopped Onions
1 Cloves, minced Garlic
1/2 Cup grated Carrots
1/4 Cup, chopped Pecans
1/4 Cup, chopped Walnuts
1/2 Cup Panko
1/2 Tsp, ground Cumin
1/2 Tsp Coriander Seed
1/2 Tsp Salt
1/4 Tsp Pepper
1 Large Egg
1 Cup Olive Oil
4 Medium (2-1/2" dia) Onions
10 Clove Garlic
1 Tbsp Ginger Root
3 Pepper Peppers
4 Tsp Curry Powder
4 Tsp, ground Cumin
4 Tsp Turmeric
3 Tbsp Coriander Seed
1 Tsp Peppercorn
1 Can (15 oz) Tomatoes
1 Grams Bay Leaf
1 Tbsp Lemon Juice
1/2 Tsp Cayenne Pepper
1/2 Sprigs Fresh Cilantro
To make "meatballs:" Combine lentils and water in a medium pot.
Bring to a boil, reduce to a simmer, and cook until lentils are tender, 23 to 25 minutes.
If lentils are not tender and water has been absorbed, add more water and continue to cook.
Drain off any excess water.
Heat 1 tbsp olive oil in a skillet over medium-low heat and add the scallions, 1 clove minced garlic and carrots, cooking and cook for 4 to 6 minutes until carrots are tender.
In a food processor, combine the cooked lentils, green onion mixture, nuts, panko, herbs, salt, and pepper.
Pulse a few times to start combining the mixture.
Crack the egg in and pulse a few more times until the mixture is combined but the lentils are still holding shape.
Set aside and let rest while the oven preheats to 425˚ F.
Take the lentil mixture and roll into 12 balls, roughly the size of a golfball.
Place on a baking tray covered with parchment paper and brush with olive oil.
Bake meatballs until browning and crisp, 25 to 30 minutes.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium.
Add chopped onions, smashed remaining garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes.
Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns.
Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes.
Add tomatoes, stirring and scraping bottom of pot, and bring to a boil.
Add bay leaf, 1 Tbsp.
salt, and 2 cups water; return to a boil.
Reduce heat and simmer until flavors have melded, 25–30 minutes.
Let curry sauce cool slightly, then transfer to a blender; blend until very smooth.
Wipe out any bits remaining in pot and transfer curry sauce back to pot.
Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
Bring sauce up to a gentle simmer over medium heat, add the lentil meatballs to the sauce and heat through for a few minutes and serve.
