Master chef
Utensils
Apron
Bowl
Colander
Cooking spoon
Flat grater
Frying pan
Garlic press
Paring knife
Peeler
Tablespoon
Teaspoon
Timer
Cutting board
Pot
Kitchen scales
Ingredients
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
How it's done
The kids can help at the marked areas .
Lentil balls
Peel and finely chop the onion, place in a bowl. Peel and finely grate the carrots, add to the bowl.
Rinse and then drain the lentils, add to the bowl, press in the garlic clove. Finely chop the parsley, set half aside.
Add the remainder of the parsley, the tomato puree, flour and salt to the lentils, mix, knead well by hand until the ingredients form a compact mass.
Shape the mixture into balls using your hands. Quarter the tomatoes. Heat the oil in a non-stick frying pan. Fry the lentil balls for approx. 6 mins. all over. Add the tomatoes, cook for approx. 6 mins., season.
Pasta
Cook the pasta in boiling salted water until al dente, drain. Plate up the pasta with the lentil balls and tomatoes. Garnish with the reserved parsley.
| Tip: | Finely chop the sun-dried tomatoes, mix into the lentil mixture. |
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