Cook the lentils and rice with just water (see amounts in notes) and allow to before seasoning. In a small bowl combine all of the dried spices from the meatballs list and set aside. Mash the cooked lentils until broke down into a paste (it’s ok if there’s some whole lentils throughout), then mix in the rice and stir until well combined. Next add the Maggi sauce, the mixed spices and mix until well combined. Then add the egg and mix well, then the breadcrumbs and mix well. Cover and refrigerate the mixture for 30 minutes.

In a small pot bring about 2 cups of water to a boil, them add the chile, onion and garlic and cook until soft. Blend the ingredients with 1 cup of boiling broth until smooth — be careful & let it cool before blending. Set aside.

In a large pot heat a Tablespoon of olive oil then add and saute the onion until soft. Then add the carrots and saute for a few minutes before adding the minced garlic and the potatoes and saute for about 8 minutes to help them start to soften up. Next strain the chile mixture into the pan and sauté for 5 minutes, then add 4 cups of vegetable broth & the cilantro and simmer until the carrots and potatoes are soft. Taste and see if it needs salt or any other seasoning. If not proceed.

While waiting for the broth and vegetables to cook, remove the meatball mixture from the fridge and form the meatballs (this recipe makes 14) and lightly fry in just a splash of oil until just beginning to crisp a bit.

Once the vegetables are cooked you can add the zucchini and the cooked meatballs to the soup. Place each meatball into the pot very carefully and once inside the pot do not disturb. Cover the pot again and simmer for 20 minutes — without stirring! Turn the heat off and allow the soup to cool slightly before serving.

To serve scoop some cooked rice into each bowl then carefully ladle in the soup and meatballs too. Serve with lime slices, salsa or chopped chiles of your choice, additionally if you’d like you can also serve with warm corn tortillas. Makes great leftovers!