Start by making the meatballs. In a mixing bowl, combine the chicken mince, parmesan, panko bread crumbs, salt, and parsley. Use your hands to mix until just combined; be careful not to over-mix, as this can make the meatballs tough. Scoop out small amounts using a teaspoon and form them into small bite-sized meatballs. Set them aside on a plate.
Next, peel the onion and carrot, chopping them both into small dice. This will help them cook evenly and blend into the broth.
Heat the olive oil in a large pan that has a lid over medium heat. Once hot, add the diced onion and carrot. Sauté them for a few minutes until the onion is translucent but not colored. This step builds the flavor base for your broth.
Pour in the chicken stock, bringing it to a gentle simmer. While it’s heating, add the lemon zest, dried basil, and ground coriander. Stir to combine, and let the vegetables simmer for about five minutes until the carrots are tender yet still hold their shape.
Now it’s time to add the meatballs. Reduce the heat to the lowest setting and carefully place the meatballs into the simmering stock. Cover the pan and let them cook for about nine minutes. You'll know they're done when they are firm and cooked through.
After the meatballs are cooked, add the brown lentils to the broth, allowing them to heat through for about one minute. The lentils should be warmed and ready to soak up all that delicious broth.
Use a slotted spoon to divide the warmed lentils between four deep bowls. Ensure each bowl gets a hearty portion of lentils and broth.
Add a generous handful of baby kale to each bowl. The hot broth will wilt the kale slightly, making it tender and flavorful.
Finally, portion out the meatballs into each serving, and carefully spoon the hot broth over the kale so that it wilts beautifully. To finish, you can add an extra grating of parmesan on top for an added touch of flavor.
Savor your creation! Enjoy the Nourishing Lentil Bowl with Kale and Chicken Meatballs while it's hot, and relish every bite of this comforting dish.
