Turkish-Spiced Lentil & Walnut Meatballs with Pomegranate-Walnut Sauce & Herbed Bulgur

Ingredients

• 3/4 cup cooked brown lentils, drained and cooled
• 1/3 cup walnuts, finely chopped
• 1/4 cup cooked bulgur, cooled
• 2 cloves garlic, minced
• 3/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp sumac, optional but recommended
• 2 tbsp pomegranate molasses
• 1/4 cup pomegranate juice, unsweetened
• 1 tbsp tahini
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/2 cup bulgur wheat, dry
• 1 cup vegetable broth
• 2 cups fresh spinach, loosely packed
• 2 tbsp olive oil, divided
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 tbsp pomegranate arils, garnish
• 2 tbsp ground flaxseed, for binding
• 1 tbsp water, for sauce

Instructions

1. 1

   Prepare bulgur: Bring 1 cup vegetable broth to boil, add 1/2 cup bulgur, cover, remove from heat, let sit 12 minutes until tender. Fluff with fork.

2. 2

   Make meatball mixture: Lightly mash half the cooked lentils with a fork. Combine mashed and whole lentils, chopped walnuts, 1/4 cup cooked bulgur, minced garlic, cumin, cinnamon, sumac, 2 tbsp fresh parsley, 1 tbsp fresh mint, ground flaxseed, salt, and pepper in a bowl. Mix gently until just combined.