Boil the green tomatoes in a pot over medium-low heat. If desired, add one or two serrano chilies for a spicy touch. When the tomatoes change color, remove from the heat and drain the water.

Blend the tomatoes, garlic, onion, serrano chilie (if used), cilantro and salt to taste until a homogeneous sauce is obtained.

In a saucepan over medium-low heat, pour the green sauce and add one liter of water or vegetable broth. Add the chopped vegetables and season to taste.

taste. Cover and cook over low heat until the sauce changes color and the vegetables reach the desired texture. Set aside.

In a bowl, place the cooked lentils along with the oat flour and a pinch of salt. Use a fork to mash the mixture and form a moldable dough.

Add the chopped onion, cilantro, parsley and season to taste with pepper, garlic powder and salt. Mix well until all ingredients are combined.

With a spoon, take small portions of the mixture and form small balls with your hands.

In a skillet with hot oil over medium heat, place the meatballs and move them occasionally to brown them evenly.

Serve the broth in bowls, add the meatballs and garnish with chopped onion, avocado and lime to taste.