Budget Lentil and Rice Meatballs in Sweet Pepper Sauce

Instructions

1. 1

   In a large bowl, mash the cooked lentils with a fork until you get a coarse mixture, leaving some texture. Add the cooked rice, 100 g of grated onion, 2 chopped or grated garlic cloves, the egg, breadcrumbs, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1 teaspoon salt, and black pepper. Mix well until the mixture can hold firm balls.

2. 2

   If the mixture feels too wet, add 1 to 2 extra tablespoons of breadcrumbs. Shape into 12 meatballs of equal size and place them on a plate.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning carefully until firm and golden on several sides. Remove and set aside.

4. 4

   In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the 80 g chopped onion, red bell pepper, and 1 chopped garlic clove. Cook over medium heat for 6 minutes, stirring, until the vegetables soften.

5. 5

   Add the crushed tomato, water, 1/2 teaspoon sweet paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and the sugar if using. Cook the sauce for 5 minutes over medium-low heat until combined and slightly thickened.

6. 6

   Return the meatballs to the skillet, coat them with the sauce, and cook for 10 more minutes over low heat, gently shaking the pan from time to time so they do not stick. If you prefer to finish them in the oven, transfer to an oven-safe dish and bake at 375 °F / 190 °C for 10 minutes.

7. 7

   Turn off the heat, sprinkle the fresh parsley on top, and serve hot with bread, salad, or extra rice.