Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Carrot and Lentil Meatballs
- 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
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.4 g | (45 %) |