Lentil meatballs

Ingredients for 4 servings:

• 120 g lentils or green lentils
• 60 g quinoa
• 1 onion(s)
• 2 tbsp celeriac, grated
• 60 g chickpea flour
• ½ tsp salt
• 1 pinch(s) of pepper or cayenne pepper
• e.g. turmeric powder, cumin powder or herbs
• 2 tbsp rapeseed oil or sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Rinse the lentils and quinoa under running water. Dice the onion. Bring the lentils to a boil in cold water and cook for about 30 minutes. Add the quinoa, diced onion, and grated celery about 15 minutes before the end of the cooking time. Drain the water. Add the chickpea flour, salt, pepper, and any other spices to the lentil mixture. Roughly puree the mixture with a hand blender. If the mixture is too soft, add a little more chickpea flour; if it is too firm, add a little water. Heat oil in a non-stick pan over medium heat. Form the mixture into patties and fry for about 5 minutes on each side until crispy. Serve with a sauce based on vegetable stock, rice, potatoes, or pasta, any vegetables, or salad.