Vegan Albondigas (lentils) Recipe | Samsung Food App

Ingredients

• 1/4 cup chopped white onion
• 2 cloves garlic finely minced
• 1 large potato peeled and cut into even-sized bite-size pieces
• 2 large carrots peeled and cut into even-sized bite-size pieces
• 1 large zucchini cut into even-size pieces (don’t cut too small or they’ll fall apart)
• couple sprigs fresh cilantro
• 4 cups low-sodium or homemade veggie broth
• extra cooked rice for adding to the soup
• 1 chile pepper
• small piece of onion
• 2 garlic cloves
• 1 cup cooked lentils* I boiled 1/2 cup dried lentils with 2 cups of water
• 2/3 cups boiled rice* I cooked with 3/4 cups of water
• 1/2 teaspoon Maggi sauce
• large pinch teaspoon of salt
• large pinch black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• pinch of ground cumin seed
• large pinch oregano
• 1 teaspoon dried parsley
• 1 medium egg or vegan equivalent
• 4 Tablespoons glutten-free crumbs or use regular bread crumbs