250 g lentils by ARTE
1 onion
1 carrot
6 stalks parsley
1 tsp oats – 60 g.
1/2 tsp cumin
1/2 tsp savory
1 tsp paprika
ground black pepper
salt
1. Wash the lentils well. Finely chop half of the onion and cut the carrot into small cubes. Put the washed lentils in a pot together with the onion, carrot and parsley. Pour in 650 ml of cold water.
2. Boil on low heat for about 30-40 minutes until all the water is absorbed and the lentils is cooked. Put the lentils in a colander and allow to cool completely.
3. This step is very important so that the “meatballs” do not fall apart during frying.
4. Finely grind the oats and add them to the drained and cooled lentils. Stir the mixture and leave it aside for 15-20 minutes. Season with cumin, savory, paprika, the other half of the onion – finely chopped, salt and ground black pepper to taste. Mix well. If it is not thick enough, add more ground oats or flour.
5. Shape the mixture into meatball-sized balls. Heat oil in a frying pan and fry the “meatballs” for two to three minutes on each side.
6. Put them briefly on a napkin and serve. They can also be baked in the oven – simply place the “meatballs” on a baking sheet or in an oiled pan.
7. Bake at 200 degrees for about 20 minutes. Thus, the “meatballs” are dry and cracked, but not fried.
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