Lentil meatballs

Name: Lentil meatballs
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 150 g green lentils; 150 g carrots; 50 g sun-dried tomatoes; 1 pinch dried garlic; 1 pinch dried onion; 0.5 tsp turmeric; 0.5 tsp dried basil; 1 pinch black pepper; 1 tsp paprika; 1 tsp salt; 50 g cornmeal; 1 pinch salt; 0.5 tsp turmeric; 1 pcs tomatoes in their own juice; to taste salt; to taste black pepper

Green lentil meatballs with carrots, sun-dried tomatoes, and spices, in a cornmeal breading, with tomato sauce.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 268
Protein: 12 g
Fat: 6 g
Carbs: 44 g

Ingredients

for 4 servings

green lentils150 g
carrots150 g
sun-dried tomatoes50 g
dried garlic1 pinch
dried onion1 pinch
turmeric0.5 tsp
dried basil0.5 tsp
black pepper1 pinch
paprika1 tsp
salt1 tsp
cornmeal50 g
salt1 pinch
turmeric0.5 tsp
tomatoes in their own juice1 pcs
saltto taste
black pepperto taste

Method

11 steps

Rinse the green lentils, cover with water, and cook until tender for about 20-25 minutes. Drain the water.
Grate the carrots on a fine grater or process in a blender. Finely chop the sun-dried tomatoes.
In a bowl, mix the cooked lentils, grated carrots, sun-dried tomatoes, dried garlic, dried onion, turmeric, dried basil, black pepper, paprika, and salt (1 tsp).
Mix the mass thoroughly until uniform. If the mass is too wet, you can add a little flour or breadcrumbs.
Form small meatballs from the resulting mass.
In a separate bowl, mix the cornmeal with a pinch of salt and turmeric (1/2 tsp).
Roll each meatball in this mixture.
Place the meatballs on a baking sheet lined with parchment paper.
Bake in an oven preheated to 180°C for about 20-25 minutes until golden brown.
For the sauce, blend the tomatoes in their own juice. Add salt and pepper to taste. Heat the sauce in a frying pan or saucepan.
Serve the meatballs hot, drizzled with tomato sauce.