Lentil stew with meatballs

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the lentils thoroughly, put them in a sieve and let them drain. Core pumpkin, wash and cut into small pieces. Wash the marjoram, dab dry and remove the leaves. Peel 1 garlic clove and onion. Chop onion finely. Cut garlic into thin slices.

2. 2

   Heat 2 tablespoons of oil in a saucepan. Fry the pumpkin pieces for about 5 minutes while turning. After half the time add garlic, half onions, lentils and half marjoram. Add tomato paste and fry briefly. Pour on 1.5 litres of water, bring to the boil, stir in stock and simmer for approx. 25 minutes

3. 3

   Meanwhile peel 1 clove of garlic and cut it into fine cubes. Wash the chilli, cut lengthwise and remove the seeds. Cut the pod into fine rings. Knead minced meat, remaining onion, garlic, chilli, breadcrumbs and egg yolk. Season to taste with salt and pepper. Form small balls from the minced mass. Heat 3 tablespoons of oil in a large, coated frying pan and fry the balls for 5-7 minutes, turning them

4. 4

   Clean, wash and cut the spring onions into small pieces. Add the tomatoes and spring onions about 10 minutes before the end of the cooking time of the stew. Season the stew with salt, pepper, cumin and sugar. Take the meatballs out of the pan and add the meatballs and the remaining marjoram about 5 minutes before the end of the cooking time

Nutrition Facts

KCAL
530 kcal

CARBS
40 g

FATS
22 g

PROTEINS
40 g