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
Method
- 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 .
