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Spiced Lentils and Lamb Meatballs with Whipped Feta

This dish is full of worldly flavors that combine so perfectly to make a well-rounded dish that you’ll love! Each component can be separated as well for different purposes: the meatballs make a great appetizer, the lentils are a hearty side dish for a potluck, and the whipped feta literally tastes good with anything, but combined…wow! You can’t go wrong! It doesn’t take long to make it all - less than an hour. Great for weeknights and if you are only cooking for one or two, the leftovers may be better the next day for lunch!

Prep Time: 10 minutes

Cook Time: 45 minutes

Level: Medium

Ingredients - serves 3-4

Lamb Meatballs

  • 1 lb. ground lamb

  • 1 egg

  • 1/2 cup of bread crumbs

  • 3 large cloves of garlic, minced

  • 1/3 cup finely chopped green onion (green portions)

  • 1.5 tsp cumin

  • 1.5 tsp Kosher salt

  • 1 tsp ground sumac

  • Some fresh ground pepper

Spiced Lentils

  • 1 1/3 cup lentils

  • 4 cups of vegetable stock

  • 1 large shallot, minced

  • 2 tbsp olive oil

  • 2.5 tbsp tomato paste

  • 2 tbsp lemon juice

  • 2 tsp garam marsala

  • 1 tsp. minced ginger

  • 1/2 tsp garlic powder

Whipped Feta

  • 4 oz crumbled feta cheese

  • 1/2 cup full fat Greek Yogurt

  • 1/4 cup olive oil

Optional: chopped parsley for plating/color/flavor

 

  1. Pre-heat oven to 425

  2. Prep out all components first: chop/mince garlic, green onion, shallot.

  3. Begin lentils first: combine lentils and veggie stock and bring to a boil. Once a boil is reached, reduce down to a simmer and cover. Let cook about 20 minutes. Lentils should be soft but not too mushy!

  4. While lentils cook, make lamb meatballs. Combine all ingredients into a mixing bowl. Use your hands to squish all of it together and evenly distribute ingredients. Once combined, roll meatballs into a size that’s just larger than a golf ball. When rolling, do not press too much - roll lightly just so the shape forms. Rolling too much or too packed results in meatballs that are too dense in texture. Place meatballs on a greased baking pan or sheet and bake in the pre-heated oven for 16 minutes. Once done, remove from oven and set aside until plating.

  5. While lentils and meatballs cook, make the whipped feta. In a blender OR using an immersion blender, combine the crumbled feta, Greek yogurt, and olive oil and blend for at least a few minutes in order to fully combine and whip up to be nice and fluffy and sauce-like. Set aside if ready to serve soon, or place in the refrigerator for a bit.

  6. Make the paste for the spiced lentils (can be done anytime in the process, earlier if you find the time). Combine the tomato paste, lemon juice, garam marsala, minced ginger, and garlic powder.

  7. Once lentils are done cooking, do a QUICK drain of any excess fluid in a colander. Don’t let the lentils sit in it, as some fluid will be good to retain in the lentils. Return to the pot for a little bit.

  8. In a large skillet, add the olive oil and shallot, and sauté over medium heat until shallots are translucent. Add the paste mixture and stir on medium heat for about a minute. Reduce heat to medium low and add the lentils. Stir until fully combined. Turn heat off and serve!

    Plating: On a medium sized plate, spread a good scoop or two of lentils on one side, and spread the whipped feta on the other side of the plate. Top with 3-4 meatballs, and garnish with chopped parsley. Enjoy!