Lentil meatballs

Ingredients for 4 servings:

• 250 g lentils, red
• ½ liter of water
• 1 tsp caraway seeds, ground
• 1 bay leaf
• 1 tsp vegetable broth, granulated
• 2 spring onions, finely chopped, with green
• 2 cloves garlic, finely chopped
• Salt and pepper, black, from the mill
• 2 eggs
• 2 tbsp whole wheat breadcrumbs
• 2 tbsp butter, for frying
• 2 tbsp oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Melt 1 tablespoon of butter and sauté the lentils. Add water, add the bay leaf, and cook covered for about 20 minutes, until the lentils are soft and the liquid has evaporated. Stir occasionally. Remove the bay leaf, stir in the vegetable stock granules, and let the lentil puree cool. Then stir in the remaining ingredients and mix thoroughly. Finally, season to taste. With wet hands, form 12 patties. Fry about 6 patties in a pan in butter and oil for 4-5 minutes on each side over medium heat, with the lid loosely on. Potato salad with arugula and chives makes a good side dish.