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🍽️ Carrot-Potato Meatballs with Lentils

421 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• salt
• 300 g carrots
• 150 g firm-cooking potatoes
• 1 herb bundle (e.g. thyme, marjoram, parsley)
• 300 g lentils
• 1 onion
• 60 g root celery (1 piece)
• 1 red bell pepper
• 1 tbsp rapeseed oil
• 1 bay leaf
• 1 tbsp wine vinegar
• pepper
• 2 eggs
• 1 tsp curry powder

Instructions

1. 1. Peel starchy potatoes.
2. 2. Cook the potatoes in salted water for 25 to 30 minutes.
3. 3. Meanwhile, peel 250 grams of carrots and waxy potatoes.
4. 4. Grate the carrots and potatoes finely.
5. 5. Blanch the grated mixture briefly in boiling water.
6. 6. Drain the mixture and shock it with cold water.
7. 7. Let the mixture drain well.
8. 8. Wash the herbs.
9. 9. Finely chop the herb leaves.
10. 10. Rinse the lentils.
11. 11. Drain the lentils.
12. 12. Peel the onion.
13. 13. Peel the remaining carrots.
14. 14. Peel the celery.
15. 15. Finely dice the onion, carrots, and celery.
16. 16. Wash the bell pepper.
17. 17. Core the bell pepper.
18. 18. Finely dice the bell pepper.
19. 19. Heat 1 tablespoon of oil in a pot.
20. 20. Sauté the onion, carrots, celery, and bell pepper for 2 to 3 minutes.
21. 21. Add the lentils to the vegetables.
22. 22. Add bay leaves.
23. 23. Add the chopped herbs.
24. 24. Add water according to the package instructions for the lentils.
25. 25. Cook the lentils until tender for 30 to 40 minutes.
26. 26. Season the lentils with vinegar.
27. 27. Salt the lentils.
28. 28. Pepper the lentils.
29. 29. Drain the cooked potatoes.
30. 30. Press the potatoes through a sieve.
31. 31. Let the potatoes cool down.
32. 32. Mix the cooled potatoes with eggs.
33. 33. Mix the mass with the grated carrots and potatoes.
34. 34. Season the mass with curry.
35. 35. Salt the mass.
36. 36. Pepper the mass.
37. 37. Grease a baking dish.
38. 38. Form balls with a diameter of 5 centimeters.
39. 39. Place the balls in the baking dish.
40. 40. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius, gas level 3).
41. 41. Bake the balls in the oven for 30 minutes.
42. 42. Serve the balls on the lentils.

Nutrition per serving

• kcal: 421
• Protein: 24 g · Fett/Fat: 8 g · Carbs: 61 g