Lentil stew with pork meatballs
(0)
55 min
Under an hour
Sezamo
O mâncare tradițională românească reconfortantă, pregătită din linte fragedă scăzută la foc domol cu legume, foi de dafin și cimbru, acompaniată de chifteluțe rumenite și suculente de porc. O masă caldă și sățioasă pentru întreaga familie.
Ingredients
Preparation method
Preparing the meatballs
Finely chop half an onion and 2 cloves of garlic. In a large bowl, mix the minced pork with the onion, garlic, fresh egg, half a bunch of finely chopped parsley, a pinch of salt, and freshly ground black pepper.
Mix the mixture thoroughly by hand and shape into round, walnut-sized meatballs.
Heat 20 ml of sunflower oil in a deep frying pan or pot and brown the meatballs on all sides for 6-8 minutes, until they develop a nice golden crust. Transfer them to a plate and set aside.
Chef's tip
If using green or brown lentils, there is no need to pre-soak them, but rinse them well before cooking. Keep the heat gentle so the lentils do not break apart.
For even softer meatballs, you can add a tablespoon of breadcrumbs or bread soaked in milk and well squeezed to the mixture.
15 min
Under an hour
