This Lentil Stew with Veggie “Meatballs”, known as Lentejas con Albondigas, is what heartwarming food is all about. We’re talking a ton of flavors, simple ingredients, and all done in a little over 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.
Traditionally, to make this dish, the meatballs are made with beef or pork. I made veggie meatballs; that way it’s a dish that everyone can enjoy. I used chickpeas as the base of the veggie meatballs, but you can use any type of beans you like.
For the lentils, I used dried green lentils. You can also use the brown ones if you like. Either way, when you’re working with dried lentils, there is no need to soak them overnight. Just give them a quick rinse, and they are ready to go.
TIPS & TRICKS to Make this Recipe: When making the veggie meatball mixture, make sure to push down on it. This is to ensure the mixture is well bound. That way the veggie meatballs don’t fall apart when being cooked. This stew will hold for up to 3 days in the fridge and up to 3 months in the freezer.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Lentil Stew with Veggie “Meatballs”
Spanish Lentil Stew with Veggie "Meatballs"
Ingredients
FOR THE LENTIL STEW
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 red bell pepper (finely chopped)
- 1 peeled carrot (small bite-sized pieces)
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 2 tomatoes (finely grated)
- 1 cup green lentils (rinsed) 130 grams
- 1 liter vegetable broth 4 1/4 cups
- 1 bay leaf
- sea salt & black pepper
FOR THE VEGGIE MEATBALLS
- 3 tbsp extra virgin olive oil 45 ml
- 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
- 1/3 cup plain breadcrumbs 40 grams
- 1 large egg
- 1/4 cup chopped onion 30 grams
- 1 clove garlic (finely grated)
- 1 small peeled carrot (finely grated)
- 2 tbsp chopped parsley 8 grams
- 1/2 tsp ground cumin 1.50 grams
- sea salt & black pepper
Instructions
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Heat a stock pot with a medium heat and add in 2 tbsp olive oil
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After a couple of minutes add in the chopped onion, garlic, red bell pepper and carrot, mix continuously, after 4 minutes and the ingredients are lightly sauteed, add in the sherry vinegar, paprika, and cumin, quickly mix together, then add in the grated tomato, mix together and simmer
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Once the grated tomato has slightly thickened, about 3 minutes, add in the lentils, broth and bay leaf, raise to a high heat and give it a mix, once it comes to a boil, place a lid on the pan and lower to a low heat
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While the lentils are simmering, make the veggie meatballs, drain the can of chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or large fork, mash down on the chickpeas until they're well mashed
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Once the chickpeas are mashed, add in the breadcrumbs, crack in the egg, add in the chopped onion, grated garlic, grated carrot, chopped parsley, ground cumin and season with sea salt & black pepper, mix together until well mixed, then mash down on the mixture until you get a paste-like texture
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To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well bound together, then form into the shape of a golf ball, if you see your mixture is too dry, add some whisked egg
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Heat a large fry pan with a medium heat and add in 3 tbsp olive oil
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After a couple of minutes add in the veggie meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside
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After simmering the lentils for 20 to 25 minutes they should be cooked through (check package instructions on the lentils you are using, add in more liquid as needed), remove the lid, season with sea salt & black pepper and mix together, then add in the veggie meatballs and gently mix together, place the lid back on the pan and simmer for 2 to 3 minutes, then remove from the heat
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Transfer into shallow bowls and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Nuria
11 . Jan . 2025Somos una familia española viviendo en US. Tus recetas son de gran ayuda para seguir cocinando nuestros sabores de España aquí. Además no comemos carne, así que me encanta todo lo que cocinas.
Muchas gracias!!
Spain on a Fork
Cuanto me alegro! Muchos saludos a todos 🙂
11 . Jan . 2025Richard Arroyo
The Spanish cheese croquettes are an excellent idea than the mozzarella sticks
29 . Dec . 2024Spain on a Fork
Yes! Thanks for the comment 🙂 Much love
29 . Dec . 2024Richard Arroyo
29 . Dec . 2024Delicious recipes
Spain on a Fork
Thank you! Much love 🙂
29 . Dec . 2024Richard Arroyo
29 . Dec . 2024Exelente recipies ! Lentil seems to be exquisite! Thanks for the idea of cooking lentils 🌹💋👍🏼
Spain on a Fork
Thanks for the comment! Much love 🙂
29 . Dec . 2024Splunky
May the veggie meatballs be bakes instead of fried? I try not to use oil in any of my cooking
28 . Dec . 2024Love your recipes
Thank you
Spain on a Fork
Absolutely! About 20 minutes at 400 F 200 C, Much love 🙂
29 . Dec . 2024