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Lentil Meatballs with Indian Fenugreek Sauce
Ingredients
  • subheading: Lentil Meatballs:
  • 1 cup small caviar lentils (uncooked)
  • 1 teaspoon fennel seeds
  • ½ cup quinoa (uncooked)
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • ⅓ cup chopped cilantro
  • 6 ounces firm tofu
  • 1 to 2 tablespoons olive oil
  • subheading: Coconut Fenugreek Sauce:
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric, grated (or ½ teaspoon ground turmeric)
  • 1 ½ tablespoons olive oil
  • 1 large tomato, diced
  • 1 tablespoon dried fenugreek leaves
  • 1 13.5-ounce can coconut milk (not light)
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon cayenne
  • ¼ teaspoon cracked pepper
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