Boil the lentils for about 20-25 minutes, drain and set aside to let them dry as much as possible.
1 cup Red Lentils
In a hot pan cook the carrots, onions, and scorpion pepper for about 5-6 minutes.
1/2 Carrot, 1/2 Red Onion, 1 dried Trinidad Scorpion Pepper
When the lentils have dried to your satisfaction, put them in a blender with the rest of the ingredients, and with the carrots, onions, and scorpion pepper.
1 cup Red Lentils, 1 tsp Paprika, 1 tsp Garlic Powder, 1 tsp Cumin, 1 tsp Coriander, 1 dried Trinidad Scorpion Pepper, 1/2 Carrot, 1/2 Red Onion, 1 tbsp All-Purpose Flour
Blend until smooth.
Form 6 patties with your hands and roast them in the oven at 375 for 20 minutes or until they turn golden brown.
Boil the quinoa until it absorbs all the water, and leave it covered for about 10 minutes afterward, then remove the lid and fluff with a fork.
1/2 cup Quinoa
In another pan, cook the bell peppers, corn, and frozen peas for about 5 minutes and season with salt and pepper.
2 tbsp Frozen Peas, 2 tbsp Sweet Corn, 2 tbsp Red Bell Pepper, Salt and Pepper
When they are done cooking, mix with the quinoa.
1/2 cup Quinoa, 3/4 cup Water, 2 tbsp Red Bell Pepper, Pinch of Salt
Tahini Sauce: mix all ingredients in a bowl, season, and serve on top of lentils meatballs.
2 tbsp Tahini, 2 tbsp Lemon Juice, Salt and Pepper, 2 tbsp Water