Lentil stew with meatballs

Name: lentil stew with meatballs
Total time: 75 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 2 Red onion shredded; 1 winter carrot peeled, into small cubes; 4 clove garlic shredded; 2 tablespoon mild Indian curry paste; 300 gram dried lentils rinsed; 400 gram tomato cubes look; 300 milliliters Beef broth; 300 milliliters chicken bouillon; 300 milliliters vegetable stock; 2 cut White bread without crust; 250 gram half to half minced; 1 mespoint powdered powder; 1 mespoint coriander powder (ketoembar); egg beaten; 1 bunch fresh coriander finely chopped

Also try this delicious lentil stew with meatballs

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Heat the oil in a heavy-bottomed pan and fry the onions on low setting for about 5 minutes.
Add the carrot cubes, garlic and curry paste and stir fry for a few minutes.
Add the lentils and tomatoes and stir well. Length with a little stock until the lentils are well underneath. Bring to the boil and simmer for one hour with the lid on the pan at the lowest setting.
Meanwhile, soak the bread in a few tablespoons of water and squeeze it out.
Mix the mince with the bread, salt and pepper, the spices and the egg.
Knead in the fresh coriander and roll small balls of the size of a walnut.
Put the balls in the pan between the lentils for the last 20 minutes until everything is done.
Check in the meantime whether there is enough moisture in the pan and add some more stock.