Meatballs Of Lentils

Start by chopping 1 kg of tomatoes and mashing the 4 cloves of garlic.

In a saucepan sauté the tomatoes with the garlic and some basil leaves for 25 min. Grind everything and adjust the seasoning as appropriate.

Mix tomato sauce well and set aside.

Boil the lentils in a cup of water and set aside. Cut the leek into julienne and cut the mushrooms, 1 tomato, 2 cloves of garlic, 1 slice of red pepper and grate 1 carrot.

Bring to a boil in a nonstick skillet and sauté the garlic and onion. Add the leeks, mushrooms, peppers, carrots and tomato sauce. Jump for minutes until tender.

Now aside mix the lentils and flaxseed. Season with some basil leaves, cumin and black pepper to taste.

Grind everything roughly with the magic wand and stir well. Make 20 meatballs and wrap them with breadcrumbs. Line the baking tray with parchment paper and arrange the meatballs. Place the oven at 180ºC and leave the meatballs about 20 minutes until golden brown.

Serve with chopped coriander and accompany with rice.

Wash the rice well and drain, placing it in a deep pan.

Boil water in a kettle to speed up the process and add 2 scoops of boiling water to 1 scoop of rice. Add salt to taste.

Let the water and rice begin to boil with the uncovered pan. As soon as the boiling begins, turn the heat to low and cover the pan by letting the rice cook for 10 min or until the water is completely absorbed.

At the end stir with the help of a fork (not a spoon) so the rice is very loose.