Prepare the necessary ingredients for making lean meatballs. You can use green lentils instead of red ones, but they will need to be boiled longer than red ones.
Carrots do not have to be added to the minced meat; you can use them to prepare the sauce. In this case, you must first fry the carrots in a frying pan, then add water and add the tomato.
For such meatballs, you don’t need to cook the rice on purpose, but use, for example, leftovers from yesterday.
Pour 2 cups of water over the lentils, add salt and cook until the water is completely absorbed and the lentils soften.
Add rice, salt, spices to taste (for example, curry, turmeric, paprika, black pepper, asafoetida, etc.).
Add carrots, grated on a fine grater, stir the minced meat until smooth.
Form meatballs the size of a medium egg. Place them on a baking sheet lined with parchment paper. Bake at 200 degrees for about 30 minutes.
Combine water with tomato paste, add salt, sugar, and some spices. Bring the sauce to a boil and pour it over the meatballs, placed in a frying pan or saucepan, simmer for 5 minutes.
Some vegetarian dishes are almost impossible to distinguish from traditional meat dishes. However, in terms of useful properties they surpass them many times. One such dish is vegetarian lentil cutlets or meatballs. You can also cook and feed your household heartily.
- Glass of rice
- A glass of green lentils
- One carrot
- Butter or ghee (you can use vegetable oil)
- Bay leaf
- Salt 1 tsp.
- Black pepper 1 tsp.
- Asafoetida 0.5 tsp.
Making lentil cutlets or meatballs
- Soak the lentils overnight and puree in a blender before preparing the cutlets. It is noteworthy that lentils do not need to be boiled. In its raw form it contains much more useful elements.
- Boil the rice until half cooked and mix with the minced lentils.
- Grind the carrots on the finest grater and add to the rice and lentil mixture.
- Season the minced meat with salt and spices and mix thoroughly.
- Form into small meatballs or cutlets. If the minced meat is difficult to mold, add a little flour. Although due to the fact that the rice is slightly undercooked, the minced meat should be sticky and mold well.
- Melt the butter in a deep frying pan and fry the cutlets on both sides until crispy. You can stop there, take out the cutlets, pour sour cream on them and treat them to your household, or you can also steam them in the form of meatballs and get a hearty dietary dish.
- Pour hot water over the meatballs, add a pinch of salt, crushed black pepper, asafoetida and bay leaf to the broth itself.
- Simmer the meatballs in boiling broth for 15 minutes, covered.
Some gourmets say that these meatballs are very reminiscent of the original, made from meat, in taste, color and smell. The composition of this dish can be supplemented depending on what products you have at home. You can add fresh dill, zucchini or spinach leaves to the meatballs. If you want to cook dry cutlets, you can roll them in breadcrumbs and fry in vegetable oil without adding water.
Although in its original version, this dish is considered dietary, since it is simply stewed in water. Combining lentils with rice will saturate your body with essential protein and other healthy elements. The dish is very satisfying and healthy. Can be served with any side dish. It goes best with mashed potatoes or pasta. By the way, if you simply fry the resulting minced meat and add it to pasta, you will get the famous “navy-style pasta.” In general, turn on your wild imagination and enjoy the unique taste. Or you can add chicken meat if you don’t fast or are not a vegetarian, and you’ll get tasty dietary
We present to you a recipe for a complete lunch dish that can be prepared in just 30 minutes. The dish turns out delicious, very aromatic and satisfying. Rice meatballs are easy to prepare. Therefore, even a novice cook can cope with their preparation. This dish can be eaten even during Lent and can be consumed by vegetarians.
Required Products
- rice - 0.2 kg
- water - 0.4 l
- salt - 0.5 tsp
- mushrooms - 0.3 kg
- onion - 0.1 kg
- carrots - 150 gr
- salt, pepper, curry
For the sauce
- tomato sauce - 0.2 kg
- water - 0.1 l
Let's start cooking
- Peel and chop the onion. Peel and grate the carrots. Wash the champignons and cut into small pieces.
- Pour the rice into a cup, add water and salt. Boil it until half cooked. Important! Do not rinse rice before cooking!
- Place the onion in a hot frying pan and fry it for 2-3 minutes. Then add carrots, mix everything and simmer for another 5 minutes. Then add chopped champignons and spices, mix and fry everything until done.
- Add cooked fried mushrooms to the boiled rice. Mix everything well.
- Pour a little flour into a plate, dip your hands in it and form meatballs from the resulting minced meat. Place in a baking dish, pre-coated with vegetable oil.
- Prepare the sauce. Pour water into a bowl and add tomato sauce. Mix everything. Pour the resulting mixture over the meatballs; it should cover them completely. Add bay leaf, lightly salt and pepper everything.
- Preheat the oven to 220 degrees and bake the dish for 20-25 minutes.
After the allotted time, we take out the meatballs, put them on a plate and serve.
Sometimes you want something so cozy...
Approximate proportions:
rice 1 tbsp lentils 1.5 tbsp carrots 1 pcs tomato paste 150 g sugar 1 tsp salt 3 tsp asafoetida black pepper black mustard coriander turmeric melted butter (ghee) water
So, soak the lentils in cold water overnight. In the morning, boil rice in 2 tbsp. water with the addition of 1 tsp. salt.
Grind the lentils in a blender, combine with rice, add 1.5 tsp. salt and your favorite spices.
Take a frying pan with high sides or a cauldron. We heat the ghee, fry the spices, if we use black mustard seeds, then add them first and wait until they begin to burst, crackle and emit a pleasant aroma. Then quickly throw in other spices and carrots. Fry it a little.
Add tomato paste and sugar and pour in water. The liquid should be approximately 4 cm in height. We need to leave room to the edges of the pan, because when we put our meatballs in it, the liquid will rise.
Now with wet hands we form balls from our mixture, taking into account that during the cooking process they will increase slightly in size, and put them in a hot sauce, already boiling over low heat (let's call it that :)). If the meatballs peek out a little, then periodically pour the sauce over them, and after 10 minutes, carefully turn the meatballs over so that they cook evenly on all sides. And after another 5-10 minutes we turn it off.
You need to handle such meatballs carefully, they lose their original shape, but still mostly remain round, no matter how strange it may sound :))
In my opinion, it is best served with mashed potatoes. I make it without milk, add a lot of butter, and I don’t peel the potatoes, just wash them very well.
Don't forget to also serve a fresh vegetable salad with plenty of greens to help your body digest such a delicious and cozy lunch.
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