Lentil Stew with Veggie "Meatballs" | Heart-Healthy & Delicious Recipe

By Spain on a Fork · 60 min

Ingredients

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a stock pot over medium heat. Add the chopped onion, garlic, red bell pepper and carrot, and stir for about 4 minutes until lightly sautéed.
2. Add the sherry vinegar, paprika and cumin and mix quickly. Add the grated tomato, stir and simmer until slightly thickened, about 3 minutes.
3. Add the lentils, broth and bay leaf, raise to high heat and stir. Once boiling, cover and lower to low heat.
4. Meanwhile, drain and rinse the chickpeas, pat dry, and mash them well in a large bowl.
5. Add the breadcrumbs, egg, chopped onion, grated garlic, grated carrot, parsley and cumin to the chickpeas. Season with sea salt and black pepper, mix, then mash until paste-like. If too dry, add a little whisked egg.
6. Shape into golf-ball-sized meatballs, squeezing each portion firmly in your hands.
7. Heat 3 tbsp (45 ml) olive oil in a large frying pan over medium heat. Fry the meatballs in a single layer for 8–10 minutes, until golden all over. Set aside.
8. Simmer the lentils for 20–25 minutes until cooked through, adding more liquid if needed. Remove the lid, season with salt and pepper, and stir in the meatballs. Cover and simmer 2–3 minutes, then remove from heat.
9. Serve in shallow bowls garnished with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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