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Lentil and rice meatballs with sautéed vegetables

Ingredients:

 

Lentil and rice meatballs with sautéed vegetables

  • 150 g raw quick lentils
  • 1 g bicarbonate
  • 1 L mineral water
  • 150 g of round rice
  • 1 white onion
  • 1 carrot
  • 1 zucchini
  • 500 g tomato sauce
  • Vegetable broth (optional)
  • Spices (to taste)
  • Olive oil
  • Salt
  • Ground pepper
  1. In a bowl, hydrate the raw lentils with water (1 L) and bicarbonate (1g) for 4 hours.
  2. Drain the lentils and wash them well in cold water. Set aside.
  3. In a pot, cook the lentils from cold for 30-40 minutes over low heat and covered. During cooking, defoam (remove the foam that appears on the surface). Cool and reserve.
  4. Cook the rice in boiling water or broth for 20 minutes. Cool and reserve.
  5. Peel and cut the onion, carrot and zucchini into small cubes. Set aside.
  6. Heat a little oil in a frying pan and brown the onion. Season .
  7. Add the carrot and cook for a couple of minutes.
  8. Add the zucchini and cook for two more minutes over medium heat.
  9. Add the tomato sauce and stir. Cook everything together for 5 minutes over low heat. If the sauce is too thick you can add a little water or broth. Mix and cook a couple more minutes.
  10. Season with salt and pepper to taste. Add the spices to taste (in this case dried oregano).
  11. To make the meatballs, knead the lentils with the rice until it is smooth and firm. Season .

Method:

 

Lentil and rice meatballs with sautéed vegetables

  • 150 g raw quick lentils
  • 1 g bicarbonate
  • 1 L mineral water
  • 150 g of round rice
  • 1 white onion
  • 1 carrot
  • 1 zucchini
  • 500 g tomato sauce
  • Vegetable broth (optional)
  • Spices (to taste)
  • Olive oil
  • Salt
  • Ground pepper
  1. In a bowl, hydrate the raw lentils with water (1 L) and bicarbonate (1g) for 4 hours.
  2. Drain the lentils and wash them well in cold water. Set aside.
  3. In a pot, cook the lentils from cold for 30-40 minutes over low heat and covered. During cooking, defoam (remove the foam that appears on the surface). Cool and reserve.
  4. Cook the rice in boiling water or broth for 20 minutes. Cool and reserve.
  5. Peel and cut the onion, carrot and zucchini into small cubes. Set aside.
  6. Heat a little oil in a frying pan and brown the onion. Season .
  7. Add the carrot and cook for a couple of minutes.
  8. Add the zucchini and cook for two more minutes over medium heat.
  9. Add the tomato sauce and stir. Cook everything together for 5 minutes over low heat. If the sauce is too thick you can add a little water or broth. Mix and cook a couple more minutes.
  10. Season with salt and pepper to taste. Add the spices to taste (in this case dried oregano).
  11. To make the meatballs, knead the lentils with the rice until it is smooth and firm. Season .

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