John Myers
Lentils – Chopping Pot
The perfect lentils – chopping pot recipe with a picture and simple step-by-step instructions.
- 500 g Mixed hack
- 1 Egg
- Breadcrumbs
- Salt pepper
- 200 g Red lenses
- 500 g Waxy potatoes
- 1 Onion
- 2 Rods Leek
- 3 tbsp Oil
- 0,25 tsp Cane sugar
- 2 tbsp Tomato paste
- 1 l Vegetable broth
- 3 tbsp Chopped parsley
- 1 tbsp Lovage
- Salt pepper
- Form small meatballs from the first 4 ingredients and fry them in a little oil in a pan. Remove.
- Wash the lentils, peel the potatoes and cut into 1 cm cubes.
- Peel the onion and also dice it.
- Clean the leek and cut into rings.
- Steam the onions in hot oil until translucent.
- Sprinkle with sugar and let it caramelize slightly.
- Stir in the potatoes, lentils and tomato paste, deglaze with the stock and simmer covered for 10 minutes.
- Add the leek and herbs and let it steep for another 3 – 5 minutes at a low temperature.
- Add meatballs and season with salt and pepper.
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