Lentil “meat” balls with ginger turmeric dipping sauce

This was the recipe Sarah Jane and I made as the pandemic started. It was the beginning of a very difficult time for people. I remember wanting to pack a lot of health from the pantry into the recipes we shared. We fried the onions to give a meaty flavor and perhaps gently guide meat eaters into trying a plant based meal, if not a lifestyle.

1 cup cooked lentils has 18 grams of protein and 16 grams of fiber. Fabulously filling, blood sugar balancing and cholesterol level enhancing.


1 1/2 cups cooked black lentils

1 tablespoon ground flax

1 medium onion

3 cloves garlic

3 tablespoons nutritional yeast

One package extra firm tofu, drained

1 1/2 tablespoons Italian seasoning

Salt and pepper to taste

1/2 to 3/4 cup cooked rice, bread crumbs, quinoa, couscous, or rice crumbs

Preheat oven to 350°. Line a baking sheet with a silpat Or parchment. Add 3 tablespoons of water to the flaxseed. Let sit for five minutes. Add all ingredients except the rice to your food processor. Pulse until combined. Add your rice until desired consistency.
Using a 1 tablespoon scoop form balls. Place on prepared baking sheet. Bake for 20 to 25 minutes. Turn over. Bake for an additional 15 to 20 minutes or until golden.

Bake for an additional 15 to 20 minutes or until golden. While baking, prepare sauce.

Ginger turmeric dipping sauce

1/2 cup tahini

1/4 cup rice wine or other vinegar

1/4 cup water

1 Tablespoon grated ginger

2 tsp ground turmeric

2 cloves garlic

Salt and pepper to taste

If you whir in your food processor, you’ll not need to chop your garlic or grate your ginger. You can guess what I’ll be doing 😀 If grating and mincing by hand, whisk well.

Serve with your meatballs and a green salad.