Moroccan Lentil Meatballs With Roasted Red Pepper Sauce: A Flavorful, Vegan Twist On A Classic

2 large red bell peppers: Choose ripe, vibrant red peppers for the best flavor.

3 cloves garlic: Adds aromatic depth to the sauce.

2 tbsp olive oil: Helps create a smooth texture while adding richness.

1 tsp smoked paprika: Enhances the smokiness of the sauce.

1 tsp ground cumin: Ties the sauce into the Moroccan flavor profile.

2 tbsp fresh lemon juice: Adds brightness and cuts through the richness of the sauce.

Salt and pepper to taste: Season as needed to balance the flavors.

Roast the Peppers: Place the red peppers on a baking sheet and roast them in the oven at 400°F (200°C) for about 20 minutes, turning occasionally, until the skins are blackened and blistered. You can also use a grill for this step for an added smoky flavor.
Peel and Blend: Once the peppers are cool enough to handle, peel off the charred skins. Then, blend the roasted peppers with garlic, olive oil, smoked paprika, cumin, lemon juice, and salt until smooth and creamy.
Simmer: Transfer the blended sauce to a saucepan and simmer on low heat for about 5 minutes to allow the flavors to meld together.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍖Meatballs

Cuisine🇲🇦Moroccan

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m