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1 to taste
Wash the lentils until the water starts to run clear and soak in clean water for 30 minutes.
Drain and reserve.
Add the lentils in a pan with salt and seasonings to taste (I used a pinch of turmeric and a bay leaf). Cover with hot water and let it cook for 10 minutes.
Drain well, the drier the better the meatball.
Mash the drained lentils, add half a cup of the oatmeal and stir well. Add the rest little by little until you get the point.
With a wet hand, shape the balls. I used 1 tablespoon for each meatball as a measure, and this dough yielded 24 meatballs.
You can pass the meatballs in the skillet with olive oil, leaving 5 minutes on each side.
Or cook in tomato sauce, also leaving 5 minutes on each side.
If you don't have red lentils, you can use green ones too. The only difference is the cooking method: green lentils need to be soaked for at least 24 hours and cooked in a pressure cooker.
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