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.
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