Lentil Stew with Meatballs

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 179 kcal


  • 500 g Plate lentils, cooking without soaking
  • 2 Onions
  • 1 Parsley root
  • 3 Carrots
  • 2 tbsp Butter
  • 1 tbsp Flour
  • Salt, ground black pepper
  • 1 tbsp Vinegar
  • 1 tsp Sugar
  • 250 g Minced pork
  • 1 Egg size M
  • 2 tbsp Bread flour or breadcrumbs
  • 0,5 tsp Dried marjoram
  • Some grated nutmeg
  • 0,25 L Meatsoup


  • Boil the lentils in 1,250 liters of water until soft for about 30-40 minutes. In the meantime, peel and finely chop the onions. Clean and wash the parsley root and carrots and cut into large cubes.
  • Heat the butter, sauté the vegetables in it and dust with the flour. Add the lentils with the liquid and cook everything until soft. Season the stew with salt, pepper, vinegar and sugar.
  • Knead the minced meat with the egg, breadcrumbs or breadcrumbs, salt and spices. Bring the broth to a boil. Shape the minced meat dough into dumplings and let them steep in the broth for 10 minutes. Add the dumplings with the broth to the lentil stew. Mix together carefully, distribute on plates and serve.


Serving: 100gCalories: 179kcalCarbohydrates: 4.8gProtein: 8.4gFat: 14.1g
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Written by John Myers

Professional Chef with 25 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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