Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 tablespoon butter
- 250 g lentils, red
- 0.5 liter ½ water
- 1 teaspoon caraway seeds, ground
- 1 bay leaves
- Teaspoon vegetable broth, grained
- 2 spring onion (s)
- 2 cloves garlic
- Black pepper from the mill
- 2 egg (s)
- 2 tablespoon whole grain crumbs
- 2 teaspoons butter
- 4 tablespoon oil, for frying
Print Recipe
Pin Recipe Instructions
- Melt the butter and sauté the lentils in it. Pour in water, add bay leaf and cook, covered, for about 20 minutes, until the lentils are soft and the liquid has boiled away. Stir occasionally. Remove the bay leaf, stir in the grained vegetable stock and let the lentil pulp cool down.
- Then mix in the remaining ingredients - finely chopped onions with greens - and mix well. Shape 12 meatballs with wet hands. Fry approx. 6 pieces in a pan in 1 teaspoon butter and 2 tablespoons oil, fry over medium heat with the lid loosely on for 4-5 minutes per side.
- Potato salad with rocket and chives is ideal as a side dish.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below