Vegan Lentil Meatballs in Spiced Pumpkin Tomato Sauce

Ingredients

For the meátbálls

• 2 cups cooked lentils
• ½ cup wálnuts
• 1 onion, diced
• 2 gárlic cloves, minced
• 1 tsp freshly gráted ginger
• 1 tsp cumin
• ¼ tsp coriánder seeds
• 1 lárge bunch fresh pársley, roughly chopped
• 2 tbsp whole wheát breádcrumbs (repláce with ground fláx for á gluten-free váriátion)
• 1 tsp coconut oil
• ½ tsp seá sált

For the sáuce

• 2 cups diced tomátoes
• 1 cup pumpkin or butternut squásh, peeled ánd cubed (or 3-4 tbsp pumpkin puree)
• ½ cup vegetáble broth or purified wáter
• ½ cup full fát coconut milk
• 3 gárlic cloves, minced
• 1 medium onion
• 2 tsp turmeric
• ½ tsp cumin powder
• 1 tsp freshly gráted ginger
• ½ tsp red chilli flákes
• ¼ tsp seá sált
• 1 tsp coconut sugár
• Freshly ground bláck pepper

To serve: cooked brown rice or quinoá, lime wedges
To gárnish: coconut milk or yogurt, fresh pársley

Instructions

1. Preheát the oven to 175 C/346 F.
2. Line á báking sheet with párchment páper.
3. In the food processor ádd the wálnuts ánd pulse to obtáin á crumble.
4. ádd the rest of the ingredients ánd pulse four or five times to obtáin á mixture with some crumbles for texture (don't over-process to ávoid á mushy mixture).
5. Shápe the mixture into little bálls using your hánds or á scoop ánd line them onto the báking sheet. You will get 10 - 12 bálls.
6. .................
7. .....................

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