Lentil "Meatballs"

(by Sarah Shepherd)

(adapted from One Green Planet)

1 T. vegan butter

2 T. olive oil

1/2 medium onion, chopped

2 c. sliced mushrooms

2 c. cooked lentils

1 c. cooked brown rice

1/2 t. sea salt

1/4 t. garlic powder

1 t. dried basil

2/3 c. instant oats

1/2 c. chia seeds

handful of parsley and cilantro, chopped

1/4 c. tomato paste

Add vegan butter and 1 T. olive oil to a large pan over medium heat.

Add chopped onions and mushrooms.

Cook until the vegetables are translucent.

Add 1 cup of lentils and the mushroom-onion mix to a food processor, pulsing until combined.

Mix in the remaining lentils, rice, salt, garlic powder, basil, oats, chia seeds, parsley, cilantro, and tomato paste, mixing until combined

Form into balls and set aside.

Heat 1 T. olive oil in a pan over medium heat.

When the oil is hot, add lentil balls and cook about 2 minutes per side.

Sauce:

1 c. tomato sauce

1 bell pepper, chopped

1/2 medium onion, chopped

1 c. diced tomatoes, fresh or canned

1 t. red pepper flakes, or to taste

1 T. garlic powder, or to taste

1 t. cayenne pepper, or to taste

handful of spinach

optional: vegetable broth

Heat tomato paste in a pot over medium heat.

Add bell pepper, onion, and diced tomatoes, and simmer for a few minutes.

Add red pepper flakes, garlic powder, and cayenne pepper.

When sauce is nearly done, add spinach and simmer for another few minutes.

If sauce is too thick, thin it with vegetable broth or water.

Serve with pasta.

(Read A Matter of Trust, the story that accompanies this recipe.)