These turkey meatballs go out to all the wannabe lentil haters, aka my kids and their friends. Trust me when I say this is a don’t-ask-don’t-tell kinda situation. I love mixing beans or lentils in with meat to stretch the portion as a budget hack. Plus, most of us could use a bit more fiber anyway. Add these meatballs to my Hidden Veggie Pasta Primavera (page 95), or serve them on their own with ketchup for dipping. I like to freeze half after cooking for a future meal, which I usually reheat in the air fryer from frozen.
Adis is a traditional lentil stew made with just a few simple ingredients: lentils, onions, tomatoes, and spices. My mom used to prepare it for me when we lived in Brussels. (I was often anemic, and this dish has always been one of my favorite iron-rich meals.) Sometimes she would enhance it with some khlii (see Preserved Beef, page 73), or add leafy greens and carrots for a nutritional boost. In this version, I’ve opted for sun-dried tomatoes for their sweet, intense flavor and kale for its earthy notes as well as its nutritional value. The vinegary red onion topping is optional, but it brings an appealing sweet-tart punch to the dish. I usually serve this comforting stew with crusty bread, but rice and quinoa are also good options.
Maybe a lentil loaf doesn’t sound that thrilling, but you haven’t had this one yet. It has so much flavor and texture, I think it’s more satisfying than a real meatloaf. Even carnivores will ask for a second slice.
We often overlook the bell pepper, which bestows an uncanny, slightly smoky sweetness to a dish.