Coral lentil meatballs

Preparation

1. We start the recipe by making the breadcrumbs. For this we will put the gluten-free bread and the washed and dried parsley leaves in the glass. We program 10 seconds, speed 9. We withdraw and reserve.

2. We fill the glass with water up to the second mark, the 1-liter mark. We add the tablespoon of vegetable broth concentrate. We put the lentils in the basket and place it inside the glass. We program 15 minutes, 100º, speed 3 1/2. If necessary, we skim.

3. After time we remove the basket from the glass with the help of the notch on the spatula. We remove the lentils to a large bowl. Now we put the rice in the basket (it is not necessary to wash it).

4. Fill the glass with water up to the 1-liter mark, put the basket back inside and program the time indicated on the package, temperature 100º, speed 3 1/2. In my case it was 40 minutes. We make sure that the rice does not run out of water.

5. At the end of the time, we remove the basket and mix the cooked brown rice with the lenjeras. We discard the water from the glass and put the garlic clove, the onion, the two peppers and the tomato. We bite during 5 seconds, speed 5. We lower the pieces towards the blades and pour the oil. We fry for 5 minutes, 100º, speed 1.

6. We add the lentils, the rice and the breadcrumbs that we had reserved. We program 4 minutes, 100º, spoon speed. With the help of the spatula we are helping the dough to mix well. We remove the mixture to a bowl, adjust the salt and add the pepper, mix and let it temper or cool.

7. While we take the opportunity to make the tomato sauce. To do this, we chop the onion and the garlic clove, programming 5 seconds, speed 5. We lower the pieces towards the blades. Add the oil and fry for 5 minutes, varoma temperature, speed 1.

8. Next we add the peeled and chopped tomatoes, the salt, the pepper and a pinch of sugar. We program 15 minutes, 100º, speed 1. Once the process is finished, we can leave the sauce with the whole tomatoes or crush it.

9. At the same time that the sauce is made, we are making the meatballs. With two tablespoons we take portions of about 25 grams. Then, with slightly damp hands, we shape it and place them in a low pot.

10. When we have finished we pour the sauce into the pot and bring the whole set to a boil. To get the typical "chup, chup" the fire has to be soft. To stir, what we will do is gently shake the pot.

11. When serving, sprinkle chopped parsley on top. We can accompany them with a salad.