• Start by rinsing the 1 1/2 cups red lentils and adding it to a small saucepan. Bring to a rolling boil, once boiling, continue cooking for another 15 minutes. Thereafter, drain, rinse and seta side. Note: while the lentils cook you can start preparing the meatballs.

Beef Meatballs

• Add all the meatball ingredient to a large bowl and mix well using a clean hand. You want the mixture to be well combined. Roll into bite size balls and place on a plate or baking sheet.
• Bring a large pot or Dutch oven to a medium-high heat. Add 1 tbsp vegetable oil and add the meatballs, ensuring you don't overcrowd the pot so cook in batches if needed. Brown the meatballs, about 3-5 minutes. Once browned, transfer the meatballs to a small bowl and set aside.

Red Lentil Soup

• Using the same pot, add olive oil and onions. Sauté on a medium heat until the onions are golden brown and caramelized, about 8-10 minutes.
• Add the garlic and seasonings and sauté for a minute. Add the drained red lentils, warm beef stock and potatoes. Simmer on a low heat for about 10-15 minutes. Once the potatoes are almost done, you'll add the broccoli. Simmer on a low heat until the potatoes tender. Note: feel free to add any additional stock if you'd like, a soups consistency depends on personal preference.
• Add the meatballs and allow to simmer for another 5 minutes or so. Note: if your meatballs fully cooked in step #1 then there's no need to continue simmering. The residual heat will warm them up, ensuring you enjoy warm meatballs that aren't overcooked.
• Finish off with cream, salt to taste and all that's left is for you to dish up so, enjoy!