Lentil and rice meatballs with sautéed vegetables

  • Level

  • Servings

  • 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


  • Step 1.
    In a bowl, hydrate the raw lentils with water (1 L) and bicarbonate (1g) for 4 hours.
  • Step 2.
    Drain the lentils and wash them well in cold water. Set aside.
  • Step 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.
  • Step 4.
    Cook the rice in boiling water or broth for 20 minutes. Cool and reserve.
  • Step 5.
    Peel and cut the onion, carrot and zucchini into small cubes. Set aside.
  • Step 6.
    Heat a little oil in a frying pan and brown the onion. Season .
  • Step 7.
    Add the carrot and cook for a couple of minutes.
  • Step 8.
    Add the zucchini and cook for two more minutes over medium heat.
  • Step 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.
  • Step 10.
    Season with salt and pepper to taste. Add the spices to taste (in this case dried oregano).
  • Step 11.
    To make the meatballs, knead the lentils with the rice until it is smooth and firm. Season .

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