Lentils are the “meatiest” of the legumes, and you will find that even devout carnivores adore these flavorful fried balls. You can also make them as miniatures and serve them as an hors d’oeuvre.
2 cups lentils, picked over, rinsed, and drained
1 quart water
1 teaspoon salt
1 large egg
2 tablespoons tomato juice or water
1 tablespoon tomato paste
1 cup plain breadcrumbs, divided
3/4 cup pine nuts
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
Freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Greek Feta Sauce or purchased hummus
1. Place lentils in a 2-quart saucepan, cover with water, and add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer lentils, covered, for 20 to 25 minutes or until cooked. Whisk egg, tomato juice, and tomato paste in a mixing bowl, add 1/2 cup breadcrumbs, and mix well. Drain lentils, and add to the mixing bowl.
2. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. While lentils simmer, place pine nuts in a small dry skillet over medium-high heat. Toast nuts, shaking the pan frequently, for 2 to 3 minutes, or until browned. Remove nuts from the pan, and set aside.
3. Heat oil in the same small skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add coriander and cumin, and cook, stirring constantly, for 1 minute. Add onion mixture to lentils, and stir well.
4. Puree 1/2 cup pine nuts and 1 cup lentil mixture in a food processor fitted with a metal blade. Scrape mixture back into mixing bowl, and add remaining pine nuts. Season to taste with salt and pepper. Refrigerate lentil mixture for at least 30 minutes.
5. Place remaining 1/2 cup breadcrumbs in a shallow bowl, make mixture into 11/2-inch balls, roll balls in breadcrumbs, and arrange lentil balls on the prepared pan. Spray tops of lentil balls with vegetable oil spray.
6. Bake lentil balls for 12 to 15 minutes, or until cooked through and no longer pink. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Greek Feta Sauce for dipping.
Note: The lentil mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.