Carrot and Lentil Meatballs

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Average: 3.7 (3 votes)
(3 votes)
Carrot and Lentil Meatballs

Carrot and Lentil Meatballs - Strong, powerful flavors!

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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
421
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie421 cal.(20 %)
Protein24 g(24 %)
Fat8 g(7 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage13.4 g(45 %)
Vitamin A1.3 mg(163 %)
Vitamin D0.8 μg(4 %)
Vitamin E3.7 mg(31 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.7 mg(73 %)
Vitamin B₆0.9 mg(64 %)
Folate177 μg(59 %)
Pantothenic acid2.4 mg(40 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C79 mg(83 %)
Potassium1,456 mg(36 %)
Calcium108 mg(11 %)
Magnesium139 mg(46 %)
Iron7.7 mg(51 %)
Iodine10 μg(5 %)
Zinc3.9 mg(49 %)
Saturated fatty acids1.5 g
Uric acid192 mg
Cholesterol109 mg

Ingredients

for
4
Ingredients
400 grams starchy potatoes
salt
300 grams carrots
150 grams waxy potatoes
1 Herb bouquet (such as, thyme, marjoram, parsley)
300 grams Lentils
1 onion
1 pc Celery root (60 g)
1 Red Bell pepper
1 Tbsp Canola oil
1 bay leaf
1 Tbsp Wine vinegar
peppers
2 eggs
1 tsp Curry powder
How healthy are the main ingredients?
potatocarrotLentilpotatosaltonion

Preparation steps

1.

Peel the starchy potatoes and cook for 25-30 minutes in salted water. Meanwhile, peel 250 g carrots (approximately 9 ounces) and the waxy potatoes and grate finely. Blanch them breifly, drain, rinse in cold water, then drain again. Rinse the herbs and chop the leaves.

2.

Rinse the lentils and drain well. Peel the onion, remaining carrot and celery and dice finely. Wash the bell peppers and remove the seeds before dicing.

Heat 1 tablespoon of oil in a saucepan. Add the onion, carrot, celery and bell pepper to the pan and sauté for 2-3 minutes. Next, add the lentils, bay leaf and herbs and add water according to the package instructions. Cook until the lentils are soft (about 30-40 minutes). Season with vinegar, salt and pepper.

3.

Meanwhile, drain the potatoes. Combine with the eggs, carrots and shredded potatoes and mix together. Season with curry powder, salt and pepper.

Grease the casserole dish. Form large 5 cm balls (approximately 2 inches) with the mixture. Place in the dish and bake in a preheated oven at 200°C (approximately 400ºF) for 30 minutes.

Serve arranged on plates.