I wish I could take credit for this creative dish, but least I cannot. I once again looked to goop for some dinner inspiration. Lentils, or mercimek in Turkish, are common in Turkish cooking. Every dukan, or small neighborhood store, will have your choice of red or green lentils in stock. Guaranteed. I used red lentils for this recipe as they are quick and easy to cook up. Always make sure when cooking lentils that you have washed them well and rinsed your lentils until the water runs clear.
Ingredients
2 cups cooked lentils
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 large eggs
1 cup breadcrumbs, panko or homemade
½ cup Greek (or Turkish) yogurt
¼ cup grated Parmesan cheese
3 tablespoons tomato paste
2 cups cooked lentils
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 large eggs
1 cup breadcrumbs, panko or homemade
½ cup Greek (or Turkish) yogurt
¼ cup grated Parmesan cheese
3 tablespoons tomato paste
pinch of each: dried oregano, dried thyme, dried rosemary
handful of cherry tomatoes
olive oil
sea salt
freshly ground pepper
handful of cherry tomatoes
olive oil
sea salt
freshly ground pepper
Directions
1. Heat the oven to 375 degrees F. Arrange cherry tomatoes in a baking dish and drizzle with olive oil. Season with sea salt and freshly ground pepper and place in oven. Keeping a close eye on them, cook for about 5 minutes until they’ve burst and melted, but not burned or dried out. Keep oven heated for the lentil 'meatballs'.
2. Drizzle a pan with olive oil, place over medium high heat and add onion. Sauté for about a minute until translucent. Add the garlic and dried herbs and a pinch of salt and pepper, sautéing for about another minute or two until soft and fragrant. Turn off heat and set aside to cool.
1. Heat the oven to 375 degrees F. Arrange cherry tomatoes in a baking dish and drizzle with olive oil. Season with sea salt and freshly ground pepper and place in oven. Keeping a close eye on them, cook for about 5 minutes until they’ve burst and melted, but not burned or dried out. Keep oven heated for the lentil 'meatballs'.
2. Drizzle a pan with olive oil, place over medium high heat and add onion. Sauté for about a minute until translucent. Add the garlic and dried herbs and a pinch of salt and pepper, sautéing for about another minute or two until soft and fragrant. Turn off heat and set aside to cool.
3. Place cooked lentils in a food processor with tomato paste, cherry tomatoes, and a drizzle of olive oil and pulse until smooth.
4. Beat the eggs in a large mixing bowl. Add yogurt and mix with beaten eggs until combined. Add lentils and mix together until smooth. Add onion/garlic/herb mixture from the frying pan, parmesan and panko breadcrumbs and season with salt and pepper.
4. Beat the eggs in a large mixing bowl. Add yogurt and mix with beaten eggs until combined. Add lentils and mix together until smooth. Add onion/garlic/herb mixture from the frying pan, parmesan and panko breadcrumbs and season with salt and pepper.
5. Mush together (hands are best for this) until combined. If the mixture is still feeling too wet, add more breadcrumbs until the mixture is dry enough to stick together and roll into balls.
6. Roll lentil mixture into small balls and place on baking sheet. Drizzle with olive oil and bake for about 8-10 minutes. Turn balls, and bake for another 5 minutes, until slightly browned.
7. Serve over wilted or sautéed green. Grate parmesan cheese over top for final touch. Enjoy!
Adapted from goop.
6. Roll lentil mixture into small balls and place on baking sheet. Drizzle with olive oil and bake for about 8-10 minutes. Turn balls, and bake for another 5 minutes, until slightly browned.
7. Serve over wilted or sautéed green. Grate parmesan cheese over top for final touch. Enjoy!
Adapted from goop.