Red Lentil "Meatballs"

Although Americans are accustomed to having earth-toned lentils in their lentil soup, a Frenchman may sit down to a meal of lentilles vert aux lardons (Green Lentils with Bacon) while a diner in India may enjoy red lentils in a curry or as dal (think of dal as the subcontinental version of hummus).

No matter their hue, lentils are a good source of iron and can be combined with grain to create a complete protein.  Legumes and grains are complementary in both nutrition and flavor–think of rice and beans, chickpea-based hummus and whole-wheat pitas, and corn-and-black-bean salad.  Lentils also have a smooth flavor, respond very well to soaking overnight, and make a hearty and satisfying meal.

In this instance, I soaked a cup of red lentils overnight in cold water, then drained them and mixed them with a grated raw potato, a small grated raw onion, equal parts of cumin and coriander (about 1/2 tsp. each), a dash of turmeric, and enough whole-wheat flour to make them into a consistency that could be rolled into balls.  (Chickpea flour would be a great substitute for wheat if you’re avoiding gluten or would simply like a change of pace.)  Then I sautéed them in ghee until they were slightly brown on all “sides.”  (Does a ball have a side?)  Just be sure to remove them carefully–while they’re fairly sturdy, lentil-based “meatballs” are a little bit more fragile than ones made with beef.

You could serve these atop lettuce, plunked into a hearty stew, in between bread as a “meatball” sandwich, or simply as they are–delicious.

Enjoy!