Moroccan Lentils with Turkey Meatballs

Moroccan Lentils with Turkey Meatballs

These yummy turkey meatballs with lentils are so comforting and filling, and the flavors are a unique and tasty combination of sweet and savory spices!

Ingredients :

• 1 pound ground turkey
• 1 egg
• ½ cup bread crumbs
• 3 tablespoons parsley, chopped
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ¼ teaspoon ground cloves
• ¼ teaspoon cayenne
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 medium yellow onion, diced
• 3 medium carrots, thinly sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ¼ teaspoon cayenne, (optional)
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup green or brown lentils
• 4 cups chicken stock
• 14.5 ounces petite diced tomatoes (canned)
• 3 tablespoons parsley chopped,, plus more for garnish

Directions

1. Preheat oven to 350F.
2. Combine the turkey, egg, bread crumbs, fresh parsley, minced garlic, and meatball spices in a large bowl. Mix together without overworking.
3. Form fifteen 2-inch meatballs and place them on a parchment-lined baking sheet. Bake in a preheated 350 degree oven for 10 minutes.
4. Meanwhile, start the lentils: in a large pan saute the garlic, onion and carrots in olive oil for 8-10 minutes over medium heat. Stir in the lentil spices, then add lentils and chicken stock. Bring to a simmer and cook for 18-20 minutes uncovered.
5. Add in diced tomatoes, parsley, and baked meatballs, and continue to simmer for 10 more minutes.
6. Garnish with more chopped parsley and serve.