Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Rinse the dried lentils in a colander under cold running water. Transfer to a medium saucepan and add the broth. Bring to a boil, then lower to a simmer. Cook uncovered for 10-15 minutes or until lentils are tender, but not mushy. (They should still have a little bit of a bite to them and hold their shape). Drain any additional cooking liquid. Set aside to cool. You should have about 2 cups of cooked lentils.

Step 3

In a saucepan, add the oil and onion. Cook for 2-3 minutes until onion is translucent. Stir in the garlic, red wine, soy sauce, tomato paste, oregano, and rosemary. Sauté until liquid from wine has cooked off.

Step 4

Add the lentils, sautéed onion mixture, nutritional yeast, and breadcrumbs to the food processor. Pulse until lentils form a chunky dough that can be formed into balls. Too mushy? Add more breadcrumbs, 1 tablespoon at a time. Make sure you don't over-process the lentils or you will have trouble shaping it.

Step 5

Spray a baking sheet with cooking spray or line it with parchment paper. Form 15 two inch balls with the lentil dough. Arrange in a single layer on your baking dish and bake for 20-25 minutes.

Step 6

To make the curry sauce, add the oil, onion, and peppers to a skillet. Saute for 3-4 minutes until onion and peppers are tender. Add the garlic, curry paste, ginger, soy sauce, and coconut milk. Stir well to combine.

Step 7

Bring to a simmer and then stir in the spinach and cook for 1-2 minutes until spinach is wilted.

Step 8

Add the meatballs and gently stir to coat is sauce. Cook for another 1-2 minutes until meatballs and sauce are heated through.

Step 9

Serve over cooked brown rice and top with chopped cilantro and chopped cashews.