1. Used an 18 oz can lentils so could’ve added a bit more breadcrumbs (and 2 eggs).
2. Roasted 1 head of garlic and 4 red peppers first and used that for the sauce. Added parm to the sauce too! (Added some red lentils, roasted/sautéed onions, and soaked cashews to bulk up the sauce once too! (Omitted harissa for toddler)
3. Can make the couscous in veggie stock for more flavour or sub naan bread for the couscous.
4. Baked lentil balls instead of frying - 375F for 15 min (spray/drizzle with olive oil before baking)
