Lentil Meatballs with Chickpea Polenta and Greens
I’m not one for faux foods. You’ll never see me take a Brussels sprout and disguise it as a Swedish meatball, but every now and again, I long for some of the fo
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Cooking tools:
- Saucepan
- Fork
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Spoon
- Plate
Ingredients
- 1 cup green or brown lentils, rinsed well
- ½ red onion, diced
- 4-5 oil-cured sundried tomatoes, finely diced
- 2 tablespoons extra virgin olive oil
- 6-8 oil cured black olives, finely minced
- 1 tablespoon soy sauce
- 5-6 tablespoons whole wheat bread crumbs
- 4-5 sprigs fresh flatleaf parsley, coarsely chopped
- Extra virgin olive oil
- 1 clove fresh garlic, peeled, left whole
- Pinch sea salt
- 2 cups canned tomato puree or crushed/diced tomatoes
- Sea salt
- Generous pinch dried oregano
- 2-3 sprigs, fresh basil, leaves removed from stems, shredded
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