John Myers
Lentil Meatballs in Tomato Sauce
The perfect lentil meatballs in tomato sauce recipe with a picture and simple step-by-step instructions.
- 300 g Red lenses
- 2 Medium-Sized onions
- 2 Garlic cloves
- 2 tbsp Oil
- 1 tsp Vegetable broth
- 1 Egg
- 6 tbsp Flour
- Salt, pepper, sweet paprika
- 1 Red Chilli pepper
- 1 tbsp Tomato paste
- 1 Can Tomatoes 850 ml
- Sugar
- 2 El Clarified butter
- Rinse and drain the lenses. Peel and finely dice onions and garlic. Heat 1 tablespoon of oil in a saucepan. Steam the garlic and half of the onions in it until translucent. Briefly sauté the lentils. Add almost 600 ml of water and stock, bring to the boil and simmer covered for 12-14 minutes. Cooling down.
- Place the egg and flour in the cooled lentils. Season with salt and pepper vigorously. Let it soak for 15 minutes.
- Clean and wash the chili, score lengthways and remove the seeds. Chop finely. Braise the remaining onions in 1 tablespoon of hot oil. Sweat tomato paste with it. Add the tomatoes with their juice. Season with chilli, salt, pepper, paprika and a pinch of sugar. Simmer over low heat for 10 minutes.
- Cut meatballs from the lentil mixture. Fry them in hot clarified butter in a pan for about 5 minutes.
- Arrange the tomato sauce, place the lentil meatballs on top. With green salad.
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