Ingredients

  • Brown lentils 190g
  • Quinoa 100g
  • Ground fennel seeds 1 tsp
  • Ground fenugreek 2 tsp
  • SpinneysFOOD Fine Cumin 1 tsp
  • SpinneysFOOD Bottled Drinking Water 750ml
  • SpinneysFOOD Fine Sea Salt 2½ tsp
  • Garlic 6 cloves
  • Fresh ginger 5cm piece
  • Lime 1
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 6 tbsp
  • SpinneysFOOD Fine Turmeric 1 tsp
  • SpinneysFOOD Black Pepper ½ tsp, freshly ground
  • Tomato paste 1 tbsp
  • Coconut milk 400g
  • Dried fenugreek leaves 1 tbsp
  • SpinneysFOOD Organic Natural Honey 1 tsp
  • SpinneysFOOD Fine Cayenne Pepper ½ tsp
  • Firm tofu 170g
  • SpinneysFOOD Fresh Coriander Two handfuls

Nutrition (Per serving)

  • Calories 608
  • Fat 47.7g
  • Saturates 24.5g
  • Protein 12.7g
  • Carbs 41g
  • Sugars 6.1g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lentil meatballs in fenugreek sauce

Arabic 20 Mins Prep · 50 Mins Cook


  1. Soak the lentils overnight.
  2. Place the lentils, quinoa, fennel, fenugreek, cumin, water and ½ teaspoon of salt in a saucepan and bring to a boil. Cover and simmer for 30 minutes or until the lentils are tender. Drain and set aside.
  3. Peel and finely chop the garlic and ginger. Zest and juice the lime.
  4. Heat 1 tablespoon of olive oil in a large pan then sauté the garlic and ginger until golden. Add the turmeric and black pepper. Sauté for 1 minute before adding the tomato paste, coconut milk, fenugreek leaves, lime zest and juice, honey, cayenne pepper and 2 teaspoons of salt. Set aside.
  5. Preheat the oven to 220°C, gas mark 7. Line a baking tray with parchment paper.
  6. To make the meatballs, place the tofu and 2 tablespoons oil in a food processor and blend until smooth. Place half the lentil-quinoa mixture in the food processor and pulse until coarsely chopped but not a paste. Transfer to a bowl and stir in the remaining mixture and a handful of chopped coriander. Season to taste. Roll into balls and place on the baking tray. Roast the meatballs for 20 minutes until golden.
  7. Bring the sauce to a simmer then add the meatballs.
  8. Serve sprinkled with extra coriander.