Vegetarian lentil and quinoa meatballs with yogurt mint sauce

For the meatballs:

• 1 cup (7 oz / 200 g) cooked lentils
• 2/3 cup (3 + 1/2 oz / 100 g) quinoa
• 1 small onion
• 2 garlic cloves
• 1 carrot
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 tablespoon fresh parsley, chopped
• 1 egg
• 1/2 cup (1 + 3/4 oz / 50 g) breadcrumbs
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

For the yogurt mint sauce:

• 3/4 cup (7 oz / 200 g) Greek yogurt
• 1 tablespoon fresh mint, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

• Rinse the quinoa under running water. Cook it in a pot with 3/4 cup (200 ml) water for about 15 minutes or until the water is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes.
• Finely chop the onion, garlic, and carrot. In a pan, heat a drizzle of extra virgin olive oil and sauté the onion and garlic until translucent. Add the carrot and cook for another 5 minutes, stirring occasionally.
• In a large bowl, combine the cooked lentils, quinoa, sautéed vegetables, cumin, paprika, parsley, egg, breadcrumbs, salt, and pepper. Mix well until you get a uniform mixture. If too moist, add a bit more breadcrumbs.
• With damp hands, shape the mixture into walnut-sized meatballs and place them on a baking sheet lined with parchment paper.
• Bake at 400°F (200°C) for 20-25 minutes until golden and firm.
• In a small bowl, mix the Greek yogurt with chopped mint, lemon juice, salt, and pepper.
• Arrange the meatballs on a serving plate and serve warm with the yogurt mint sauce.

Enjoy!