Adapted from Sprouted Kitchen
Serves 2 as a meal, 3-4 as a side
1/2 cup uncooked lentils
1 egg, beaten
1/4 cup ricotta
2 Tbsp grated Parmesan cheese
1 clove garlic, minced
1/4 tsp fennel seed, crushed
1/2 tsp dried parsley
1/4 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
1/3 cup panko breadcrumbs
- Rinse the lentils well, removing any debris, and pick out any impurities.
- Cover the lentils with 1 cup cold water, bring to a boil, then simmer over low heat for 20 minutes or until tender. Drain any excess liquid from the lentils.
- Dump the lentils into a food processor and blend smooth.
- Combine the lentil mush, egg, ricotta, Parmesan, garlic, fennel seed, parsley, thyme, salt, and pepper in a mixing bowl. Mix in the breadcrumbs and allow the mixture to sit for 20 minutes.
- In the meantime, preheat the oven to 400.
- Roll the lentil mixture into 1″ balls and place on a parchment-lined baking sheet. Brush with olive oil.
- Bake for 15 minutes, flipping halfway through. The meatballs should be golden brown.
- Serve with roasted broccoli pesto (recipe below).
- Preheat oven to 400.
- Wash the broccoli well. Toss broccoli in olive oil, sprinkle with a pinch of salt and pepper and place on a baking sheet.
- Roast the broccoli for 10 minutes or until parts of the florets are looking crispy but the broccoli isn’t super soft – you just want the raw bite taken off.
- Place the broccoli, garlic, walnuts, coconut, and milk in a food processor and blend smooth. Slowly add olive oil (a really good, fruity olive oil since you’re eating it raw!) until the pesto is at the desired consistency.
- Store any leftover pesto in an airtight container for up to a week.