Minced meat-lentil-balls with paprika vegetables
50 mins
50 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 270 ml classic vegetable stock
- 150 g red lentils
- 2 (150 g each) small red peppers
- 2 (150 g each) small yellow peppers
- 2 (150 g each) small green peppers
- 1 (approx. 250 g) Courgette
- 150 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 knife tip ground cumin
- 7-10 Tbsp Paprika powder
- 2 TABLESPOONS Ajwar
- 1/2 bunch Chives
- 1 TABLESPOON Tomato paste
Directions
- 1
Onion peel, halve and in small cubes cut. Peel and chop the garlic. Bring 200 ml vegetable stock to the boil in a pot. Add lentils, onion and garlic, bring to the boil, cover and cook over a low heat for 8-10 minutes.
- 2
Then continue cooking without the lid until the broth has evaporated and let everything cool down. In the meantime, halve the peppers, remove the seeds, wash and cut into long strips. Wash and clean the zucchini and cut into strips of about 5 cm.
- 3
Knead minced meat, egg and cooled lentils in a bowl with the dough hooks of a hand mixer to a meat dough. Season with salt, pepper, cumin and paprika powder. With moistened hands, form 12 equal-sized balls.
- 4
In a wide pot, bring plenty of salted water to the boil and cook the balls in the lightly boiling water at very low heat for about 10 minutes. Bring the remaining vegetable stock to the boil in a large, deep frying pan.
- 5
Add the pepper strips and stew covered for about 8 minutes.
- 6
Add the zucchini strips and ajwar and steam covered for another 5 minutes. Meanwhile, rinse the chives, shake dry and cut into fine rolls.
- 7
Stir the tomato paste into the paprika vegetables. Season to taste with salt, pepper and paprika powder. Fold in the chive rolls and place on a plate.
- 8
Remove the minced lentil balls from the pot with a skimmer and let them drip off a little. Arrange on the paprika vegetables and serve.
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