Lentil and rice dumplings


  • • 160 g rice
  • • 120 g cooked lentils
  • • 1 small onion
  • • rice flour as needed
  • • flour maíz a gusto
  • • 2 medium carrots
  • • flavored vegetable broth
  • • 200 g soy yogurt
  • • evo oil qb
  • • curry as needed
  • • turmeric as needed


Boil the lentils in salted water until they are cooked. Drain and let cool. Boil the rice with salt for 8 minutes. Drain and let cool too.

When the ingredients are lukewarm, add them together with the turmeric in a blender and blend until smooth. Form the meatballs and bread them with rice and/or corn flour; place the meatballs on a baking sheet covered with parchment paper generously greased with oil and cook for about 20/25 minutes in an oven at 180°.

Meanwhile, prepare the carrot cream as follows : peel the vegetables and grate them finely, put them in a saucepan together with a sauce of oil and onion and brown them for a few minutes. Then mix with a little vegetable broth and add the curry, salt and continue cooking until the carrots are soft (if necessary, cover them with the lid and add more liquid). When it is cooked, once cold, add enough soy yogurt to thicken the mixture. Season with salt and pepper.

Serve the lentil and rice meatballs while still hot, accompanying them with the cream.

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