Buffalo Lentil "Meatball" Sandwich - Naturally Ella

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ recipe for Sara’s Lentil Meatballs
• ¼ cup Frank’s Red hot
• 2 tablespoons butter
• 2 pieces of naan or pita
• Lettuce for two sandwiches
• Blue Cheese or Ranch (Optional)

Also mentioned in the method: bread

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the lentil meatballs from Sara's Lentil Meatballs recipe, using the half batch listed, following that recipe's method until they are firm and cooked through.

2. Melt the butter in a small saucepan over low heat, then whisk in the Frank's Red Hot until smooth and warm.

3. Add the cooked lentil meatballs to the buffalo sauce and toss over medium heat for 3 to 4 minutes until well coated and hot.

4. Warm the naan or pita in a 350°F (177°C) oven for 3 to 5 minutes, or until soft and warm.

5. Wash and dry the lettuce leaves. Split the warmed bread open so each piece can hold a sandwich filling.

6. Layer lettuce inside each bread piece, add the buffalo lentil meatballs, and spoon any remaining sauce over the top.

7. If using, add blue cheese or ranch on the side or drizzle it over the sandwiches (optional).