I tend to favor recipes that I can freeze. I make double the recipe and store and save leftovers for one of those surprise empty-fridge days. I have to admit, some of the “back-ups” I keep in my freezer are boring. Don’t take this the wrong way, boring isn’t always a bad thing. The tomato soup, lentil soup and some-sort-of-bolognese I always have in my freezer are perfectly boring, but they’re also tasty, reliable and versatile. This recipe, on the other hand, is equally versatile and anything but boring.
These curry lentil meatballs keep well in the freezer and can be used to top salads, in pita bread with cucumber and shaved carrots, or with coconut rice. It’s delicious and makes for a quick meal with just about anything else on my fridge. The only problem with this one is that it’s an unreliable back up because I make all of them within a week.
- 1 cup lentil
- 2 cups of water
- 1 tsp coconut oil + more for baking
- 1/2 cup diced onions (about 1 small onion)
- 1/2 cup of oatmeal
- 1.5 tbsp curry powder
- 1/2 tsp salt – adjust to taste
- 1 egg (or 1 chia egg)
- Preheat oven to 425º
- Cook lentils. Combine water and lentils in a medium pot and bringing to a boil. Reduce heat to low and let cook for 20-30 min
- Heat coconut oil in a shallow pan on low heat, sauté onions until translucent
- Add oatmeal to a food processor and pulse intermittently until it is broken down
- Add the lentils to the food processor and pulse until most, but not all, of the lentils are broken down
- In a bowl, combine the oatmeal and lentil mixture with onions, curry powder, egg and salt
- Form the lentil balls and place on a sheet pan. – I use a 1/4 cup measuring cup to get them about the same size
- I spray them with coconut oil before putting them in the oven
- Bake them for 20 minutes
How to serve this:
- As the protein of a delicious bowl based with coconut rice
- As the topping of a salad with a lemon tahini dressing
- In a pita bread with red onions, cucumber and shredded carrots
If you’re freezing them:
- Form the lentil balls and place on a sheet pan that will fit in your freezer. – I use a 1/4 cup measuring cup to get them about the same size.
- Place the sheet pan in the freezer until frozen.
- Once fully frozen, put meatballs in ziplock or containers in individual portions.
- Defrost and spray with coconut oil before placing them in the oven at425º for 20 min
I put my favorite coconut oil in an oil sprayer to make sure that what I’m spraying on my food is 100% oil with no additives or funny ingredients.
I didn’t always have a reusable oil sprayer lying around. If you want one of your own, click one of the options below: