Squash and lentil stew with meatballs

Squash and lentil stew with meatballs

Total: 30 min. | Active: 30 min.
Nutritional value / person: 381 kcal
, Fat: 12 g
, Carbohydrate: 38 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Stew

1 tbsp olive oil
1 onion, finely chopped
2 tbsp tomato puree
1 tsp cumin
1 tsp ground coriander seeds
150 g brown lentils
9 dl chicken bouillon
200 g squash, cut into approx. 1 cm cubes
80 g dried sour apricots, coarsely chopped

Meatballs

300 g mince (chicken)
2 garlic cloves, squeezed
1 tbsp ginger, finely grated
2 pinch cayenne pepper
½ tsp salt
1 tbsp olive oil
2 tbsp plain yoghurt
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How it's done

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Stew

Heat the oil in a pan. Add the onion, sauté for approx. 3 mins. Add the tomato puree, cumin and coriander, cook for approx. 3 mins. Add the lentils, pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 10 mins. Add the squash and apricots, mix, cover and cook for approx. 10 mins.

Meatballs

In a bowl, mix the mince with all the other ingredients up to and including the salt. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 12 small balls. Heat the oil in a non-stick frying pan. Add the meatballs, fry for approx. 10 mins. all over. Serve the meatballs with the lentil stew. Top with the yoghurt.

Good to know
Tip: Remove the leaves from 2 sprigs of coriander and use as garnish.

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