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Garlic Butter Lentils & Sweet Chili Glazed Chickp Meaty-balls

garlic lentils and chickpea meatballs

Delicious and velvety garlic-butter lentils make a perfect high protein meal that is easy to make, comforting and classy. If you’re looking to cut back on the added oils, just exclude them for a much lighter, less rich dish.

The Chickpea burgers rolled into meat balls, glazed and skewered, adds an elevated restaurant style to this dish, not to mention the added protein.

We loved this one and think you will too. You got this!

Scale

Ingredients

For the Garlic Butter Lentils

For the Chickpea Meatballs:

Instructions

For the Garlic Butter Lentils:

  1. Heat med-pot, sauté onions, add garlic.
  2. Add lentils, add water.
  3. Bring to low boil.
  4. Add Nooch seasoning. Stir.
  5. Simmer on low boil for 15 mins until lentils are soft to eat.
  6. Sear spinach separately, place n colander and let excess water drain.
  7. Stir in half spinach when ready to serve, add other half to top.
  8. If you don’t have the Wicked Nooch’s sub 1 tsp granulated garlic and two TBS nutritional yeast which will come kinda close to the flavors.
  9. Garnish with coriander (cilantro) or parsley is optional

For the Chickpea Meatballs:

  1. Split each burger in 5 and roll into balls.
  2. On high heat, sear chickp balls in veg oil until golden brown
  3. Let cool and skewer.
  4. In small bowl, whisk chili oil and agave together with pinch of salt.
  5. Add to meatballs. Serve with rice.

Notes

For less/no spicy, Substitute olive oil for chili oil

chickpea meatballs and garlic lentils recipeProducts featured are from our Wicked Kitchen range at TESCO UK – find your nearest store here:

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Keywords: garlic lentils and chickpea meatballs