Moroccan Lentils with Turkey Meatballs

I think I’ll go for a different flavor profile for the meatballs next time, perhaps less cumin. Also, definitely took longer than 5 minute prep, 30 minute cook.

Loved it. It'll be a go-to for sure.

I added a little more seasoning to the Turkey when making the meatballs because they didn’t look seasoned enough after mixing. Swapped out chicken stock for vegetable stock since that’s what I have on hand. I would have waited until after the lentils went into the pan to then bake the meatballs. Added a bay leaf to balance out the flavor of the fresh tomatoes I used. This was absolutely delicious though. Will make again. Update: Made it a second time put it on top of basmati rice and the dish is still amazing.

Made it without lentils or canned tomato

Delicious! I used 4 cups water instead of chicken stock and it tasted great. Makes 6-7 servings for me (15 meatballs, I eat around 2 per serving).

Super flavorful and a hint of heat with sweet carrots. Very delicious and easy.

Loved the meatballs. The lentils were also good but boy I could eat a truck load of these meatballs with toum and a fattoush.

I had some leftover lentils from earlier in the week so had to adjust slightly but overall came out great

Served with brown rice!!