Sopa de Lentejas con Albondigas (Lentil Soup with Meatballs)
The recipe Sopa de Lentejas con Albondigas (Lentil Soup with Meatballs) is ready in around 45 minutes and is definitely a spectacular dairy free option for lovers of South American food. This recipe serves 4. One serving contains 788 calories, 51g of protein, and 39g of fat. This recipe covers 47% of your daily requirements of vitamins and minerals. Head to the store and pick up ground beef, carrots, onion powder, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It will be a hit at your Autumn event. It works well as a main course.
Instructions
Place the oil in a medium pot.
Add the onion, garlic, tomato and scallions to the pot, season with salt and pepper. Cook stirring occasionally about 12 minutes. Stir in the cumin and cook 1 more minute.
Add the lentils, carrots and water, bring to a boil. Then reduce the heat to medium low. Make the meatballs: In a medium bowl, combine all the meatball ingredients, and using your hands, mix well until combined.Divide meat mixture equally into 12 portions and roll into balls with your hands.
Add the meatballs to the soup and simmer for 30 minutes.
Add potatoes, cook for 15 to 20 minutes until the potatoes are fully cooked and fork tender, thin with water if necessary.
Add fresh cilantro and ladle into soup bowls and serve immediately.