Servings: 5
Difficulty Level: Medium
Ready in: 70 Minutes

These lentil meatballs are packed with flavor, easy to whip up, totally vegetarian, and vegan, plus… gluten-free!

Ingredients:

  • a quarter of a kilo of green beans
  • 2 finely sliced ​​carrots
  • 1/2 kilo of green lentils
  • 1 large onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 100 grams of flour
  • oil for frying
  • 2 cloves of garlic, chopped
  • 1 tablespoon of grated ginger
  • a quarter of a liter of tomato puree
  • 1/2 liter of vegetable broth
  • a quarter of a liter of cream

Preparation

1
Soak the lentils for at least 6 hours.

2Mix the lentils, cumin, onion, turmeric, cilantro and flour well with your hands. Form into small balls the size of a plum and place on a tray covered with aluminum foil. Cover with cling wrap, and refrigerate for 1 hour.
3

In a frying pan, fry the meatballs in very hot oil. When you take them out of the oil, put them on a plate lined with paper towels to soak up excess grease.

4
In a separate pan, heat 2 cm of oil and stir fry the ginger and garlic over medium heat for a couple of minutes.
5
Add the tomato puree, cream, and broth and mix well.
6
Boil uncovered for 10 minutes over low heat.

7
Add the carrot, meatballs and beans, cover and simmer for 30 minutes, stirring occasionally.

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