Oatmeal and Lentil Meatballs in Green Broth

Course: Mains

Ingredients

Broth:

  • 7-8 green tomatoes
  • 1 serrano chilie optional
  • ¼ onion
  • 1 bunch cilantro
  • 2 cloves garlic
  • Salt to taste
  • 1 liter of water or vegetable broth
  • 2 zucchini in half moons
  • 2 potatoes in small cubes
  • ½ cup chopped green beans
  • 2 branches of epazote

Meatballs:

  • 1 cup cooked and drained lentils
  • 1 cup oat flour
  • ½ chopped small onion
  • 1 bunch of chopped cilantro
  • 4 springs of chopped parsley
  • Ground pepper to taste
  • Garlic powder to taste
  • Salt to taste

Finishing:

  • Chopped onion
  • Avocado
  • Lemon

Instructions

Broth:

  • 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.

Meatballs:

  • 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.

Video