Lentil, Quinoa and Pistachio Meatballs

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Basil, fresh
  • 3 cloves Garlic
  • 1 cup Green lentils

• Refrigerated

  • 1 Flax egg

• Canned Goods

  • 1 cup Vegetable broth

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Chili powder
  • 1 tsp Sea salt

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 1/2 cup Pistachios

• Liquids

  • 2 1/2 cups Water

Found on veggieandthebeastfeast.com

Description

Ingredients

• 1 cup green lentils, picked through and rinsed
• 2 ½ cups water
• ½ cup quinoa, rinsed
• 1 cup vegetable broth
• ½ cup fresh basil
• ½ cup pistachios
• 3 cloves garlic
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1- 1 1/2 teaspoon sea salt (to taste)
• 1 flax egg, or 1 chicken egg
• 1 cup almond flour

Directions

• Bring the lentils and water to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, until tender but not mushy. Drain excess water. Add the quinoa to a small saucepan, and toast over medium-low heat for about 5 minutes. Add the broth and bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until the liquid is absorbed. In a food processor, pulse together the basil, pistachios, and garlic until finely chopped. Add 1 1/2 cups of the lentils, and pulse again until mostly smooth - it will be like a paste. Mix together the pulsed ingredients, remaining lentils, and quinoa. Stir in the spices and salt. Taste and adjust to your liking, then add the egg, and stir in the flour ½ cup at a time. Refrigerate for 30 minutes. Preheat oven to 400 degrees. Roll 1 tablespoons of the mixture into a smooth ball, and place on a parchment-lined baking sheet. Repeat with remaining mixture. Bake for 30-35 minutes, until golden and firm. Eat with marinara (or sauce of your choice) as an app, or use as a topping for pasta or pizza.