Nourishing Lentil Bowl with Kale and Chicken Meatballs

Name: Nourishing Lentil Bowl with Kale and Chicken Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 450 g (1 lb) chicken mince; 2 tablespoon grated parmesan; ¼ cup Panko bread crumbs; 1 teaspoon salt; 1 tablespoon chopped parsley; 1 large onion; 1 carrot; 1 tablespoon olive oil; 1.25 L (5 cups) chicken stock; ¼ teaspoon lemon zest; ¼ teaspoon dried basil; ¼ teaspoon ground coriander; 2 cans brown lentils; 2 large handfuls of baby kale

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Course
Main Course, Lunch, Others

Nourishing Lentil Bowl with Kale and Chicken Meatballs

Carmen Warren

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This Lentil Bowl with kale and chicken meatballs is the perfect mix of comfort food and healthy lunch. Hearty and warming without being heavy or stodgy but light enough for a warm day. It really is the dish for all seasons!

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Ingredients

Servings

For the meatballs

450 g (1 lb) chicken mince
2 tablespoon grated parmesan
¼ cup Panko bread crumbs
1 teaspoon salt
1 tablespoon chopped parsley

For the soup

1 large onion
1 carrot
1 tablespoon olive oil
1.25 L (5 cups) chicken stock
¼ teaspoon lemon zest
¼ teaspoon dried basil
¼ teaspoon ground coriander
2 cans brown lentils (425 g/15 oz, no added salt)
2 large handfuls of baby kale

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Instructions

Start by making the meatballs. Mix all the ingredients together until they are just combined.
Use a teaspoon to scoop out small amounts and form the mixture into small bite sized meatballs.
Set them aside.
Peel the onion and carrot and chop them both into small dice.
Heat the olive oil in a large pan (one you have a lid for) and add the onion and carrot.
Cook over a medium heat until the onion is translucent but not coloured.
Pour in the stock, bring to a simmer and then add the lemon zest, dried basil and ground coriander.
Simmer the veg for 5 minutes until the carrots are cooked.
Reduce the heat to the lowest setting you can and then carefully place the meatballs into the stock.
Cover and cook for 9 minutes.
Add the cooked lentils to the broth to heat through for a minute.
Use a slotted spoon to divide the lentils between 4 deep bowls. Add some kale to each bowl and portion out the meatballs.
Carefully spoon the broth over the kale so it wilts slightly.
Serve with an extra grating of parmesan.