Garlic Butter Lentils & Sweet Chili Glazed Chickp Meaty-balls

For the Garlic Butter Lentils:

1. Heat med-pot, sauté onions, add garlic.
2. Add lentils, add water.
3. Bring to low boil.
4. Add Nooch seasoning. Stir.
5. Simmer on low boil for 15 mins until lentils are soft to eat.
6. Sear spinach separately, place n colander and let excess water drain.
7. Stir in half spinach when ready to serve, add other half to top.
8. If you don’t have the Wicked Nooch’s sub 1 tsp granulated garlic and two TBS nutritional yeast which will come kinda close to the flavors.
9. Garnish with coriander (cilantro) or parsley is optional

For the Chickpea Meatballs:

1. Split each burger in 5 and roll into balls.
2. On high heat, sear chickp balls in veg oil until golden brown
3. Let cool and skewer.
4. In small bowl, whisk chili oil and agave together with pinch of salt.
5. Add to meatballs. Serve with rice.