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

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

Ingredients:

  • a quarter of a kilo of green beans
  • 2 finely sliced ​​carrots
  • 1/2 kilo of green lentils
  • 1 large onion
  • 1 large potato
  • 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
Put the lentils in soaking for 6 hours

2
Cut the onion and potato into thin slices.

3
Mix the lentils, potatoes, cumin, onion, turmeric, cilantro and flour well; With the dough make small balls the size of a plum and place them in a tray covered with aluminum foil; covers put them in the refrigerator for 1 hour.
4
In a frying pan fry the meatballs with very hot oil. When you take them out of the oil put on a plate with kitchen paper to release all the oil from the fried.
5
Heat in a saucepan 2 cm of oil and stir fry the ginger and garlic over medium heat for a couple of minutes.
6
Pour the tomato puree, the cream, the broth and mix well.

7
Boil uncovered for 10 minutes over low heat.

8
Add the carrot, meatballs and beans, cover and simmer for 30 minutes stirring occasionally

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