Curried Vegetarian Meatballs

Rinse the lentils, cook according to package directions, and drain thoroughly; let cool slightly.

Warm half of the olive oil in a skillet over medium-low heat. Add scallions, the first portion of minced garlic, and grated carrots; cook, stirring, until the carrots soften, 4–6 minutes. Let cool slightly.

In a food processor, pulse the cooked lentils, sautéed vegetables, chopped pecans and walnuts, bread crumbs, the first portions of cumin and coriander, salt, and black pepper until combined but still textured. Add the egg and pulse just until the mixture holds together. Rest the mixture while the oven preheats to 425°F.

Roll into golf ball–sized meatballs and arrange on a parchment-lined baking sheet. Lightly brush or spray with a little olive oil and bake until browned and crisp, 25–30 minutes.

For the sauce, heat the remaining olive oil in a large Dutch oven over medium heat. Add onions, the remaining garlic, and ginger; cook, stirring often, until the onions are translucent and starting to brown, 8–10 minutes.

Stir in the diced chiles, curry powder, remaining cumin and coriander, turmeric, and whole black peppercorns; cook until very fragrant, about 2 minutes.

Add the tomatoes and bay leaf, scraping up any browned bits. Pour in the water, bring to a boil, then reduce to a gentle simmer and cook until the flavors meld, 25–30 minutes.

Let the sauce cool slightly, remove and discard bay leaf, then blend until smooth. Return to the pot, stir in lemon juice and cayenne, and season to taste with additional salt if needed.

Return the sauce to a gentle simmer over medium heat. Add the baked lentil meatballs and warm through, 3–5 minutes. Serve hot, topped with chopped cilantro.