INGREDIENTS
- – Vegetable broth 700 cc
- – Onion 1 unit
- – Garlic 1 Clove
- – Soaked and drained lentils 400 g
- – Pancetta 300 g
- – Peppers
- – Pepper
- – Crimson chorizo 2 items
- – Egg 1 unit
- Lamb Meatballs:
- – Minced lamb meat 1 kg
- – Onion 1 unit
- – She
- – Chopped almonds
- – Egg 1 unit
- – Breadcrumbs 1/2 Cup
LENTIL STEW WITH LAMB MEATBALLS
PROCEDURE:
Lentils:
1. In a saucepan with oil, sauté the chopped onion till translucent.
2. Add the chopped garlic and proceed sautéing.
3. Minimize the bacon into lards and add to the pot. Proceed cooking till the bacon is crispy.
4. Add broth little by little, season with paprika and pepper.
5. Carry to a boil, scale back warmth, cowl and prepare dinner over low warmth, stirring.
6. Add the soaked lentils, cowl and proceed cooking for 10 minutes. After the time has handed, add the thickly sliced coloured chorizo.
Meatballs:
1. In a frying pan with olive oil on the range, sauté chopped onion and chopped garlic till softened.
2. In a bowl, combine minced lamb, sautéed onion and garlic, salt, pepper, chopped parsley, egg, breadcrumbs and work together with your fingers till built-in.
3. Form the meatballs, not too giant, and brown them in the identical pan with olive oil on their sides.
4. As soon as golden, take away the meatballs.
5. End within the oven.
