Ginger Lentil Balls with Coconut Sauce and Sweet Potato Noodles

2 cups cooked green lentils

½ inch ginger root

3 garlic cloves

⅓ cup cilantro

1 tablespoon ground flax seeds

1 tablespoon coconut flour

Sea salt and black pepper to taste

2 sweet potatoes

1 can whole fat coconut milk

1 teaspoon coriander

2 teaspoons garam masala

2-3 cups spinach 

In a small bowl combine 1 tablespoon of ground flax seed with 3 tablespoons of water. 

Let it sit for 10 minutes. In a larger bowl, combine green lentils, ginger, garlic cloves, cilantro, coconut flour, sea salt, and black pepper. Add in ground flax seeds. 

Form lentil mixture into 1 inch balls and bake for 20 minutes at 375 degrees. 

Meanwhile, spiralize sweet potatoes. Add a couple of teaspoons of coconut oil in a large pot, add in sweet potato noodles and saute for 4-5 minutes or until the sweet potatoes begin to soften. Add in coconut milk, coriander and garam masala. Bring to a low boil. Reduce heat and add in meatballs and spinach.