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Lentil balls with mozzarella

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Ingredients for 4 servings:

  • 100 ml Lentils, black
  • 400 ml water
  • 1 tsp vegetable stock powder
  • 65 g vegetable onions
  • 30 g dried tomatoes
  • 80 ml corn semolina
  • 2 tsp tomato paste
  • 1 ball of mozzarella
  • some coconut oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Cook the lentils in the water with the stock powder for about 1/2 hour, until very soft. Leave enough water to cover the lentils. Meanwhile, finely dice the onion and sauté it in the coconut oil until translucent. Cut the sun-dried tomatoes and mozzarella into small pieces. Add the cornmeal, onion, and tomatoes to the lentils. Let cool slightly, then stir in the mozzarella. Shape the mixture into about 8-10 meatballs and fry them briefly on both sides in hot coconut oil until crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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