Risoni With Yellow Pepper Sauce and Lentil Meatballs

SERVES 2PREP COOK

bell pepper sauce

1

red onion, finely chopped

2

bell peppers, finely chopped

3cloves

garlic, finely diced

.5teaspoons

smoked paprika

.5teaspoons

chili flakes

1tablespoon

tomato paste

.5teaspoons

black pepper, ground

1cup

vegetable stock

salt

.5tablespoons

red wine vinegar

  1. In a pan over medium-high heat, sauté red onion until translucent and soft (10 mins). Add bell peppers and garlic to cook for 10 mins.

  2. Add smoked paprika, chili flakes, tomato paste, black pepper, and salt to cook for 3 mins, stirring often.

  3. Add vegetable stock and bring to a boil. Turn down to simmer for 4 mins. You may choose to blend this sauce until smooth but rustic.

lentil meatballs

½medium

yellow onion, finely diced

3/4cup

French lentils, cooked

1

mushroom, finely diced

1/4cup

cilantro, finely chopped

3tablespoons

oat bran

½

chili, finely diced

1clove

garlic, minced

1teaspoon

ginger, minced

½teaspoon

tomato paste

½teaspoons

cumin powder

½teaspoon

black pepper, ground

1teaspoon

salt

1tablespoon

olive oil

  1. In a pan over medium-high heat, sauté yellow onion until translucent (10 mins).

  2. In a large mixing bowl, add well-drained French lentils to mash with a fork until most of them have lost their shape. Careful to not over-mash to avoid dense meatballs.

  3. Add all other ingredients and shape them into balls. Make sure to not introduce too much liquid into the mix.

  4. If too dry, add 1 tablespoon oats at a time. If too wet, add 1 tablespoon of olive oil and/or cilantro at a time.

  5. Cook them on the same pan, over medium heat, until lightly golden brown (5 mins each side). If the meatballs are sticking, add a tablespoon of water or stock to the pan to unstick.

serve

1cup

orzo

2cups

water

1stalk

scallions, sliced

1

basil

Parmesan Wedge

  1. In a pot, bring water to a boil. Add to cook orzo until well done. Drain and mix orzo into pepper sauce.

  2. Divide all ingredients between two plates. To serve, add orzo with sauce, followed by lentil meatballs.

  3. Garnish with scallions, basil, and some Parmesan Wedge shavings.