Chai Thai Teriyaki Lentil & Split Pea "Meatballs"

I am all about trying to eat more vegetables, so I usually try to make a meatless option.  When I made the Chai Thai Teriyaki Turkey Meatballs, I also made lentil split pea "meatballs" too.  And, I got to use the Chai Thai Teriyaki sauce my boyfriend's mom gave us for Christmas... it is delicious! 

Chai Thai Teriyaki Lentil & Split Pea "Meatballs"

Ingredients
* makes 15 meatballs 

• 1 and 1/2 cup dried lentils
• 1/2 cup dried split peas
• 3 chicken bouillon cubes
• 4 cups of water 
• 3/4 cup dry panco breadcrumbs
• 1/2 cup grated carrots
• 1/2 cup chopped celery 
• 1/3 cup finely chopped onions
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tbsp olive oil
• 1/2 cup of Chai Thai Teriyaki Sauce
• 1 tsp sesame seeds for garnish

Directions

1. Combine lentils, water, and chicken bouillon cubes in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes covered. 
2. In separate pan saute carrots, celery, and onions in olive oil.
3. Preheat oven to 375 degrees F
4. Combine cooked lentils and split peas.  Place 2 cups of mixed lentils and split peas in a blender and pulse until well mixed.  
5. Add the leftover 1/2 cup lentils and split peas, cooked vegetables, parsley, panco breadcrumbs, and chai thai teriyaki sauce and mix together.    
6. Form into 2 - 3 inch balls. 
7. Line meatballs on cook sheet sprayed with olive oil spray. 
8. Bake for 20 minutes.  At 12 minutes, flip them so both sides get browned. 
9. Enjoy with mixed vegetables, rice, cauliflower rice or quinoa.  Sprinkle some sesame seeds on top for crunch and garnish.