Nourishing Lentil Bowl with Kale and Chicken Meatballs
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0
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course, Lunch, Others
Nourishing Lentil Bowl with Kale and Chicken Meatballs
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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
For the meatballs
- 450 g ground chicken 1 lb
- 2 tablespoon Parmesan Cheese grated
- ¼ cup panko bread crumbs
- 1 teaspoon salt
- 1 tablespoon parsley chopped
For the soup
- 1 onion large
- 1 carrot
- 1 tablespoon olive oil
- 1.25 L chicken stock 5 cups
- ¼ teaspoon lemon zest
- ¼ teaspoon basil dried
- ¼ teaspoon ground coriander
- 2 brown lentils 425 g/15 oz, no added salt, canned
- 2 baby kale large handfuls
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.
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