Lentil balls in tomato sauce with green salad
easy
50 mins
50 mins
Ingredients
- 2 Onions
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 300 g red lentils
- 600 ml Vegetable broth (instant)
- 1 red chilli pepper
- 1 TABLESPOON Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 7-10 Tbsp Sweet peppers
- 1 collar flat leaf parsley
- 1 egg (size M)
- 100 g Flour
- 15 g clarified butter
- 7-10 Tbsp Parsley and chilli pepper
Directions
- 1
Peel and finely dice the onions and garlic. Heat 1 tablespoon of oil in a pot. Fry half of the onions and garlic until transparent. In the meantime, put the lentils in a sieve and rinse with cold water, drain.
- 2
Add the lentils, sweat briefly and deglaze with stock, bring to the boil, cover and simmer at medium heat for 12-14 minutes. For the sauce, wash, halve and core the chillies and cut them into fine pieces.
- 3
Heat 1 tablespoon of oil, sauté the remaining onions until translucent, add tomato paste and sauté. Deglaze with tomatoes. Chop the tomatoes and add chilli. With salt, pepper,
- 4
Let the sauce boil down for about 8 minutes at low heat. Wash parsley, shake dry and chop finely. Then keep the sauce warm. Place the lentils in a mixing bowl, stir in the egg and flour.
- 5
Season with salt and pepper. Leave to soak for about 10 minutes. Heat clarified butter in a coated pan in two portions. With the help of two tablespoons of the lentil mixture, cut off 20 dumplings and put them into the hot clarified butter in two portions
- 6
Fry over medium heat for about 4 minutes, turning over. Take out and keep warm. Add parsley to the sauce, except for 1 tablespoon for sprinkling. Arrange 5 dumplings and sauce on four plates, sprinkle with parsley.
- 7
Garnish with parsley leaf and chilli pepper. Serve with green salad and pita bread.
Nutrition Facts
510 kcal
69 g
12 g
27 g
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