Lentils in barbecue sauce with chive balls and sweet potatoes

Name: Lentils in barbecue sauce with chive balls and sweet potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Chives; 500 g Pork sausage (without onions); 7-10 Tbsp Pepper; 3 (approx. 600 g) Sweet potatoes; 1 small onion; 1 Garlic clove; 2-3 TABLESPOONS Oil; 200 g Dish lenses; 1 collar (approx. 200 g) Spring onions; 1-2 TABLESPOONS granulated clear vegetable broth; 4-5 Tbsp Tomato ketchup; 3 TABLESPOONS Worcestershire sauce; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Salt

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Chives
500 g Pork sausage (without onions)
7-10 Tbsp Pepper
3 (approx. 600 g) Sweet potatoes
1 small onion
1 Garlic clove
2-3 TABLESPOONS Oil
200 g Dish lenses
1 collar (approx. 200 g) Spring onions
1-2 TABLESPOONS granulated clear vegetable broth
4-5 Tbsp Tomato ketchup
3 TABLESPOONS Worcestershire sauce
7-10 Tbsp Cayenne pepper
7-10 Tbsp Salt

Directions

1
Wash the chives, shake dry and cut into fine rolls. Knead the ground pork, chives and a little pepper. Form about 20 small balls with moistened hands. Peel sweet potatoes and cut into slices. Peel and finely dice onion and garlic
2
Heat the oil in a casserole, fry the meatballs in it while turning. Take out, fry sweet potatoes briefly in hot frying fat, finally add onions and garlic and fry briefly. Add lentils and 1 litre of water, bring to the boil, cover and simmer for approx. 25 minutes
3
Clean, wash and cut the spring onions into pieces of about 3 cm. About 5 minutes before the end of the cooking time, add the spring onions and meatballs to the stew and let it simmer. Stir in stock and ketchup and season with Worcestershire sauce, cayenne pepper and salt. Bring to the boil again briefly