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INGREDIENTS

-1/2 cup dried green/brown lentils -cook, covered in low heat, in 2 cups water with 1/4 tsp salt and 1 garlic clove, until lentils are tender and soft. Let cool in refrigerator, drain, if needed.

Lentil meatballs over “carrot spaghetti”

-3/4 cup quick cooking oats

-3/4 cup panko crispy Italian flavored bread crumbs

-1 Tbsp raw sesame seeds

-2 eggs

-2 Tbsp onion flakes

-1 Tbsp dried cilantro

-1 tsp granulated garlic

-1/2 tsp dried oregano

-1/4 tsp dried basil

-1/4 tsp Italian seasoning

-1/4 tsp annatto powder

-2 Tbsp Bragg’s liquid Aminos

-1/2 cup Tostitos salsa

-2 Tbsp homemade sofrito with cilantro & recao

-1 Tbsp fresh cilantro, finely chopped

INSTRUCTIONS

Mix to combine well in bowl.

Take about 1 Tbsp. & form meatballs in your hand.

Fry in corn oil till golden brown.

Remove. Drain in paper towels.

Makes about 20 meatballs.

A healthy alternative: Spray pan with cooking oil. Put meatballs in pan, bake at 375°F for about 15 minutes.

SAUCE: 1.5 cups Ragu Chunky garlic onion Spaghetti sauce

CARROT NOODLES: 3 large carrots, peeled, and sliced with peeler (or use a veggie spiralizer tool). Use about 1 large carrot for each serving.