Yellow Lentils Meatballs! Vegetarian! πŸ§€

Delicious meatballs with Vegetables and Yellow Lentils!

Vegetable stock
vegetables’ scrap

4 tbsp – 60g EVO Oil
2/3 cup – 75g spring onions
1 ΒΌ cup – 250g yellow lentils
2 3/8 cups – 120g carrots
1 cup – 150g zucchini
salt to taste
1 tsp – 2g paprika
1 tbsp – 4g parsley (chopped)
1 medium egg
1 1/3 cup – 120 g breadcrumbs
3/8 cup – 40g pecorino cheese
1/3 cup – 75g robiola cheese

cream cheese
fresh cream

Prepare a vegetable stock with vegetables’ scraps, bringing to boil about 2 ltrs of water in a large pot.

Fry the spring onion in a saucepan, add the yellow lentils, carrots, courgettes, paprika and parsley. Season with salt and cook for 15/20 adding the vegetable stock. Lentils must be soft. Remove from heat and let cool.

Add the egg, the breadcrumbs, the pecorino and the robiola stirring carefully.

Then give the shape of the small balls, pass it in a layer of breadcrumbs, and cook both sides for 10 minutes each, until they have a golden color.
Heat a little cream in a pan, add a cream cheese (robiola or mascarpone), and garnish the meatballs with the sauce.
Decorate with parsley.

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