Mini chef
Utensils
Apron
Bowl
Frying pan
Pan
Paring knife
Plate
Sieve
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Can opener
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 .
Lentils
Place the lentils in boiling water and cook (uncovered) for approx. 8 mins. until soft. Drain the lentils, transfer to a bowl. Add the couscous, mix.
Vegetables
Peel the onion and garlic, finely chop both. Finely chop the parsley, add everything to the bowl of lentils along with the tomato puree, season, mix. Knead thoroughly by hand until you have a compact mass.
Using your hands, shape the mixture into approx. 20 balls and place on a plate.
To fry
Heat the oil in a non-stick frying pan. Fry the lentil balls all over for approx. 8 mins., remove from the pan, cover and set aside. Add the tomatoes and cream substitute, bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Return the balls to the sauce, heat through, plate up.
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