Early Blood Turnip-Rooted Beet-balls with Garlic-Basil… | PBS Food

Ingredients

• 1 cup red lentils, picked over & rinsed
• 1 tsp Kosher salt
• 1 small Early Blood Turnip-Rooted Beet (or other beetroot), grated
• 1 medium onion, diced
• 5 Tbsp gluten-free flour (or all-purpose flour)
• 2 eggs, beaten (or 4 Tbsp psyllium husks)
• 2 tsp dry thyme
• 1⁄2 tsp ground coriander
• 1⁄2 tsp smoked paprika
• 1 tsp sweet paprika
• 2 tsp dry garlic powder
• Sea salt and ground pepper, to taste
• 1 Tbsp extra virgin olive oil
• 5 garlic cloves, crushed and sliced
• 1 14.5oz can chopped tomatoes
• 4 Tbsp tomato paste
• 1⁄2 cup chopped fresh basil
• 1⁄2 cup fresh dill, chopped (optional)