1 cup lentils

3 cups stock, divided

1 small onion, roughly chopped

2 cloves garlic, chopped

1 tbsp grated ginger

4 tsps curry powder, divided

2 tsps cumin, divided

1 tsps garlic powder

½ cup rolled oats

1 egg

3 tbsps tomato paste, divided

2 tbsps yogurt

Large handful of baby spinach, roughly chopped

½ cup almonds, whole, slivered, or sliced

2 tbsps butter



3-4 cups cooked rice


Place the lentils and 2 cups of the stock, as well as ½ cup of water, into a pot. Cover and bring to a boil, then reduce to a simmer and cook for 20 minutes, until they are tender but not mushy.  Scoop about ⅔ of these into a blender or food processor. Add to this 1 tbsp of the tomato paste, 2 tsps curry powder, 1 tsp cumin, the garlic powder, oats, egg, and a large pinch of salt. Pulse this until it is mostly smooth but not totally.  Remove all but about a tbsp of this into a bowl and mix in the rest of the lentils. Heat the oven to 375. Roll the mixture into about 2 inch balls and place onto a lined baking sheet. Bake for 20-25 minutes. While they bake, start the sauce by heating a bit of oil in a saute pan over medium heat.  Add the onions and cook for 4-5 minutes. Add the garlic and ginger and cook for 2-3 minutes more. Add to this the remaining 2 tbsps of tomato paste, 2 tsps curry powder, 1 tsp cumin and a large pinch of salt and cook another minute or two. Pour in the remaining cup of stock, then add all this to the blender with the reserved tbsp of lentil mixture.  Add the yogurt and almonds. Blend until smooth. Return this to the saucepan over medium heat. Stir in the spinach and butter. Once the butter has melted, take off heat and taste to adjust salt level. Serve the lentil balls and sauce over the rice, topped with more almonds, if desired.

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