Ingredients

  • 1 cup lentils
  • 1 1/3 quarts water, divided
  • 2/3 cup uncooked long grain white rice
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons Italian bread crumbs
  • salt, to taste
  • ground black pepper, to taste
  • 1 quart tomato sauce
  • 1/4 cup grated Parmesan cheese for topping

Directions

Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.

Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.

Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.

In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.