I will say, without a doubt, that thestonesoup.com is my end all be all favorite recipe/cooking website. Jules has been providing pretty much all of my favorite recipes for years. Her emphasis on healthy easy recipes for people with jobs that take time, budgets to observe and cooking skills to learn make it so much easier for me to know what to cook.
Her commentary on her cooking is also topnotch. I’ve never met her, but I feel like I know her. She’s recently put out a series of e-books with many of her best recipes and tips, and they’re seriously the first cookbooks I’ve ever used on a regular basis.
Recently, my Handsome Gentleman and I discovered Trader Joes pre-cooked lentils. They’re heat and serve, but they don’t come with that weird taste that comes with a lot of canned plant products. (For what it’s worth, HG thinks I’m nuts. He actually prefers the canned stuff, but anyway.) For a while, we were heating them up and eating them straight. Yummy, but it got old, so I turned to StoneSoup as usual for lentil ideas.
She had a few I’m planning on trying including a warm lentil and beet salad over salad greens and ricotta. (See what I mean? 4 ingredients, but dee-lish.) I thought I would start with her “lentil meatballs.”
2 cups cooked lentils
2 cans of tomato paste (those cute little tiny cans at the market)
3 oz of almond meal (didn’t have this, so I used cornflake crumbs)
olive oil spray or actual oil
parmesan cheese to go over it
.5. Pre-Heat oven to 400 degreees
1. Mix lentils, egg and almond meal/cornflake crumbs together in a bowl until it’s a nice mushy ball of goodness. Reminded me of cooked oatmeal.
2. Sculpt them into little balls (ooh fun couples activity!)
3. Place balls in baking pan (ours was pyrex, but I think any will do.)
4. Arrange balls in pan, and pour paste over them. (We added some sauce to water it down because HG doesn’t like straight paste…I get it.)
5. Spray or drizzle olive oil over the entire disk
6. Bake for about 20 minutes/ they feel like meatballs when you poke them.
7. Serve with parmesan on top.
I love these. They’re great for leftovers, and they really help curb meat cravings. I suppose you could serve them over pasta, spaghetti squash or rice to help bigger appetites, but either way, they’re a great base.
Here is a link to the actual recipe on thestonesoup.com. The pic above is Jules’ as well. I meant to take photos, but two cats with a penchant for destroying things kind of makes it difficult while cooking.
The best part? Less time cooking = more time reading.