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Sort the lentils to make sure there are no rocks then rinse and drain.
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Add the lentils and water to a medium pot, bring to a boil then reduce to medium-low and simmer.
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Cook for 15 - 20 minutes, you don’t want them too soft or they will be mushy.
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Strain and let cool.
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In a small bowl, add and mix together the tomato paste, amino, yeast, paprika, Italian seasoning, smoked paprika and salt. Set aside.
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Dice the onion then add to a large skillet with 2 tablespoons of olive oil.
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Saute on medium-low heat until the onions are soft and then add the minced garlic and fennel seeds.
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Cook until the garlic is lightly golden. About 5-7 minutes.
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Add the lentils and tomato mixture and cook for about 5 minutes and remove from heat.
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In a small bowl, whisk together the ground chia and water and let sit until it becomes thick.
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Add half of the lentils, tapioca, basil and chia egg.
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Mix well and add the rest of the lentils and pulse a few times. You want some texture left.
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With a 2 tablespoons cookie scoop, scoop up the lentil mixture and level it flat. Eject the meatball and form it into a ball.
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Place onto a parchment-lined baking sheet.
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Place on the middle rack and bake for 25 minutes. on 350 degrees.