Lentils – Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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