Ok, not really a recipe since I just kind of threw this together yesterday. I had made too much quinoa (for my “shred” diet) and there were leftover lentils (sadly not on my “shred” diet) and I needed to figure out a way to get the kids to eat them (hate wasting food). Now, first I need to note that my husband had prepared the lentils in the pressure cooker and knowing him he put in herbs from the garden, rosemary, basil, tarragon, thyme etc and he also probably tossed some kind of Indian spices in there, most likely a curry plus the last scotch bonnet harvested from the garden and Lord knows what else (he is a bit of an experimental lunatic - in a good way - in the kitchen. Everything is always delicious but never the same way twice). I think you could flavor the lentils any way you like, but if your kids don’t do spicy, scratch the hot pepper!
I had about a cup of lentils and I added 2 cups of quinoa. I then cracked in 3 eggs from the farm down the road - you could use egg white, but then I would say 5 egg whites. I then grated about 3/4 of a cup of fresh pecorino Romano. A lower offender on the cheese chart - hard cheese has much less fat than creamy. Plus it’s just so darn good.
Tossed it all together, formed small meatballs and baked at 350 for about 20 or 25 minutes. I baked them after experimenting with frying them, but had to add too much oil to make that work. Made a boatload of golf ball sized meatballs (around 20) and my two year old scarfed down four. He had previously snubbed his cute little nose at the bowl of lentils over quinoa I had served him earlier. Suckah!!! Hahahahaa