for 4 people

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

How it's done

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.

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