Recipe by Alma Verde
1 cup (8oz.) brown lentils
1 tsp. curry powder or turmeric
2 medium red onions
3 cloves of garlic
2 Tbs coconut oil
1/2 cup coconut flour
Generous handful of flat leaf parsley including the stems
Salt to taste
Sort and rinse the lentils. To cook, transfer the lentils to a soup pot
along with 2 cups of water and the curry powder or turmeric.
Bring the water to a boil over medium-high heat.
Reduce the heat to medium-low and let simmer for 20-30 minutes
until the lentils are tender. (You may need to add more water to the pot
as they simmer.) Salt to taste
While the lentils cook, preheat the oven to 350 F°.
Quarter the red onions, peel the garlic cloves and roughly chop the parsley.
Transfer the onions, garlic and parsley to a food processor and pulse
to a mince.
Once the lentils have finished cooking, drain any remaining water
from the pot using a strainer/colander and add them to the food processor
along with the 2 Tbs of coconut oil. Process until the mixture forms a paste.
Transfer the paste to a large mixing bowl and gently incorporate the
coconut flour into the lentil mixture. You may not need the entire
1/2 cup of coconut flour depending on the water content of the lentils.
Using your hands, roll the mixture into 2-inch meatballs and place
them onto a greased baking sheet. Bake at 350 F° for approximately 20 minutes.