Spicy Lentil Meatballs & Veggie Soup

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Spicy Lentil Meatballs & Veggie Soup

Serves 4

Spicy Lentil Meatballs

• 1/2 cup green lentils

• 1 cup broth

• 1 small carrot, chopped (1/4 cup)

• 1/2 cup tomato sauce

• 1 TBS Momma T’s Garam Masala

• 1/2 cup Oat Flour

Veggie Soup

• 1/4 cup chopped bell pepper

• 1/4 cup chopped onion

• 1 tsp olive oil

• 1 cup chopped cauliflower

• 1 tsp garlic

• 2 cups broth

• 1 tsp salt

• 1 tsp pepper

• 1/2 cup zucchini into cubes or sticks

• 1 cup packed kale, chopped

• 1 cup chopped potato

• 1/2 tsp red pepper flakes.

Spicy Lentil Meatballs

1. Bring 1 cup broth and lentils to a boil.

2. Turn down to low and simmer for 30 minutes

3. While lentils simmer, chop carrots. Chop bell pepper, onion, and cauliflower for soup

4. Drain out the liquid and return lentils to the pot

5. Add in 1 small carrot chopped (1/4cup), 1/2 cup tomato sauce and 1 TBS Momma T’s Garam Masala

6. Put mixture in a food processor until smooth

7. Mix in 1/2 cup oat flour

8. Chill mixture for 30 min. (Cook soup while waiting)

9. Preheat oven to 350 degrees.

10. Form meatballs slightly bigger than golf balls.

11. Cook on parchment paper or silicon baking mat for 18 minutes (finish soup while baking)

Veggie Soup

1. Chop bell pepper (1/4 cup) and onion (1/4 cup)

2. Heat 1 tsp olive oil over low heat.

3. Add bell pepper and onion and cook for 5 minutes

4. Add in 1 cup chopped cauliflower and cook 5 minutes

5. Add in 1 tsp garlic, 1 1/2 cups broth, 1 tsp salt, and 1 tsp pepper

6. Bring to a simmer and cook 15 minutes

7. Use immersion blender to blend until the soup is smooth

8. Add in kale, potato, red pepper flakes and the broth (if needed depending on consistency)

9. Cook for 15 minutes

10. Add in zucchini and cook an additional 5 minutes

11. Serve with lentil meatballs.