Lentil Greek Soup with Cashew-lemon Dressing

EXECUTION TIME 2 HOUR / SERVINGS 6-8 / DIFFICULTY LEVEL: 3/5

INGREDIENTS

For the lentil-balls:

120 g dry lentil

1 medium onion

120 g rice

7 tbsp oat flakes

7 tbsp wholemeal flour

2 tbsp flaxseed & 5 tbsp water

1 tbsp dry dill

1 tbsp dry mint

Salt, pepper

For the soup:

3 liters of water

10 tbsp rice

2 tbsp olive oil

1 vegetable cube

3 bay leaves

4 carrots

Salt, pepper

For the Cashew-lemon dressing:

200 ml juice from the soup

Juice of 4 small lemons or 2 regular lemon

We soak the lentil from the night before so that it swells.
The next day, put the flaxseed in a bowl with the water and leave it for 10-15 minutes until it thickens.
Boil and strain the rice well, we want all its liquids to leave.
Strain and rinse the soaked lentils.
Transfer the soaked lentil, chopped onion to a food processor and puree.
Transfer the lentil mixture to a bowl, add all the remaining ingredients and mix very well until they are homogenized.
Leave the mixture in the refrigerator to harden for at least an hour or overnight.
Once the mixture has thickened, preheat the oven to 180 degrees with fan.
Make the meatballs the same size as possible (30-35 g each) so that they cook evenly.
Place them on a baking tray with non-stick paper and bake for 20-25 minutes. As soon as we take them out, they will be soft, but as time goes by they will firm up.
Once they are completely cooled, we start our soup.
Put the water in a large pot.
Put in all the ingredients for the soup (except the meatballs) and as soon as it boils, lower the heat to medium and leave them for ten minutes.
After ten minutes, lower the heat even more and throw in the meatballs. I let them simmer for 15 minutes.
As soon as a quarter has passed, we take some juice from the soup and mix it well in a bowl, together with the juice from the lemons and the cashew butter.
Pour the mixture into the soup, simmer for another 5 minutes and our yuvarlaki are ready!