VeganMedium

Lentil Meatballs in Tomato Broth

Name: Lentil Meatballs in Tomato Broth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 cup Lentils; 0.25 cup Rice; 4 piezas medianas Tomato; 1 White onion; 3 cloves Garlic; 2 piezas medianas Potato; 1 pieza mediana Carrot; 1000 ml Vegetable stock; 0.5 tsp Mexican oregano; to taste Salt; 0.5 tsp Cumin

50 min (20 prep + 30 cook) Medium 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: Mar 30, 2026 · Updated: May 12, 2026

Mexican-style lentil meatballs in rich tomato broth.

About this recipe

Plant-based lentil and rice balls simmered in a Mexican tomato broth with potatoes and carrot — hearty, high-protein comfort food.

History & Origin

Meatballs in tomato broth are a comforting staple of Mexican home cooking, with roots going back to the colonial era when Spanish influence introduced the albóndiga tradition to Mesoamerican cuisine. The classic version uses ground beef or pork mixed with rice, but this vegan reinvention discovered in lentils an extraordinary ally: rich in plant protein, with a texture that, once cooked and mixed with rice, allows you to form firm balls that hold their shape in the broth. The lentil has a long history in Mexico, where it is grown mainly in the states of Zacatecas, Puebla and Michoacán. Although not native to the Americas, it arrived with the Spanish and was quickly adopted into popular Mexican cooking. The tomato broth that bathes these meatballs is simple yet deeply flavourful: blended tomato with garlic and onion, seasoned with cumin and Mexican oregano. The potatoes and carrots add body and nutrition, making this a complete and very affordable meal that nourishes and comforts the whole family.

Estimated cost

$5.00

Total cost

$1.25

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

280

Calories

14g

Protein

46g

Carbohydrates

Fat

12g

Fiber

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a large bowl, mix together the cooked drained lentils, cooked rice, a quarter of finely chopped onion, 1 minced garlic clove, salt and cumin. Partially mash with a fork to create a paste that can be shaped.
2
Shape into balls the size of a ping-pong ball (about 3 cm diameter). You should get 16-20 meatballs. Refrigerate for 10 minutes to firm up.
3
Blend the tomatoes with 2 garlic cloves and half an onion until you have a smooth sauce. Set aside.
4
Heat a pot with a little oil over medium-high heat. Carefully fry the meatballs, turning them with a spoon, until lightly browned on the outside, about 3-4 minutes. Remove and set aside.
5
In the same pot, pour in the tomato sauce and fry for 3 minutes. Add the vegetable stock, oregano and salt to taste. Bring to the boil.
6
Add the cubed potatoes and sliced carrot. Cook for 10 minutes over medium heat.
7
Gently add the meatballs. Reduce the heat and simmer for a further 15 minutes over low heat, stirring as little as possible to prevent them from breaking apart.
8
Adjust seasoning and serve in deep bowls with white rice or warm tortillas.