Chicken Meatballs in Green Lentils

“A pot of green
Bubbling in spice,
Wholesome in taste
And lacking in vice.
In jumped the first
Meatball in awe,
Wanting to swim
Against the law.
Soaking in a breath
It decided to stay,
Calling out to others
Prancing away.
Brothers in arms
The lent their relish,
To the lentil’s glory
Making it delish.
And together they fed
A hungry few,
Creating place for
A dish quite new.”
For the meatballs
250 gm minced chicken
1 teaspoon curry powder
1 teaspoon chat masala
1 teaspoon garlic & ginger paste
1 red chili, chopped
2 teaspoons coriander, chopped
2 teaspoons olive oil
1 cup chicken broth (or dissolve 1 chicken stock cube in 1 cup of water)
Salt to taste
For the lentils
1 cup green lentils
1 tomato, chopped
½ onion, chopped
1 teaspoon ginger, diced
1 green chili, sliced
1 teaspoon coriander powder
½ teaspoon garam masala
Salt to taste
Prepare the meatballs: Mix all the ingredients for the meatballs (except the broth and the olive oil). Chill for 20 minutes. Divide into 10 parts and roll each part into a small round.  Heat the chicken stock in a pot, and throw in the meatballs to boil them. Cook till the meat is fully cooked.
In another pan, heat some olive oil. Transfer the meatballs from the boiling pot to the pan, and stir fry them for a few minutes till they start to turn brown. Remove from heat and keep aside on a kitchen towel to remove any excess oil.
Prepare the lentils: Boil the lentils in 2 cups of water, with ginger, chili, onions, tomatoes and salt. Once boiled, stir in the left over stock from the meatballs, along with the dry spices and cook for a few minutes. Now add the meatballs made earlier, and cook on low flame for 5-6 minutes. Let the lentils become thick and soak in most of the stock. Remove from heat, garnish with fresh coriander and eat fresh.
A high protein low fat wholesome meal on its own!