Lentils, Meatballs in Sauce, Rice, and Avocado

Name: Lentils, Meatballs in Sauce, Rice, and Avocado
Total time: 3600 s
Yield: 4 servings
Ingredients: as needed lentils; as needed white rice; 1 carrot; 1 potato; as needed yellow onion; as needed green onion; as needed tomato; salt to taste; garlic powder to taste; Maggi bouillon to taste; black pepper to taste; as needed ground beef; fine herbs to taste; seasonings to taste; 1 egg; as needed flour

Nena Aranzu @ahisaarangoz

Lentils, Meatballs in Sauce, Rice, and Avocado

Nena Aranzu @ahisaarangoz

Saved

Ingredients

1 hour

4 servings

as neededlentils
as neededwhite rice
1carrot
1potato
as neededyellow onion
as neededgreen onion
as neededtomato
salt to taste
garlic powder to taste
Maggi bouillon to taste
black pepper to taste
as neededground beef
fine herbs to taste
seasonings to taste
1egg
as neededflour

Saved

Steps

1 hour

1

For the lentils:
After rinsing the lentils thoroughly, cook them in water with a little Maggi bouillon.
Meanwhile, dice the potato and carrot, then add them to the lentils once they start to soften.
2

In a separate skillet, sauté onions and tomato. Season with salt, black pepper, and garlic powder. Add this mixture to the lentils once they are tender. Make plenty of this sauté to add to the lentils and reserve half for the meatballs.
3

For the meatballs:
In a bowl, season the ground beef to your taste. I used fine herbs, garlic powder, onion powder, paprika, black pepper, and one egg.
4

Shape the meat mixture into small balls, coat them in flour, and add them to the skillet with the reserved sauté. Let them simmer, adding a little water so the sauce doesn't dry out and the meatballs cook through. Cover and cook for another 20 minutes.
5

Serve and enjoy this delicious Colombian dish.
Serve with white rice and avocado.