Lentil meatballs with saffron sauce

FOR THE LENTIL MEATBALLS

Ingredients · Servings 8

Parmigiano
Olive oil
Sale
Chili peppers
Egg
Carrot
Onions
3 tablespoons breadcrumbs
300 g lentils
Saffron powder
250 ml Fresh cream
45 g Parmesan cheese
9 g More starch
Chopped parsley

Method · 3 h

Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.
Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.
Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.
Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.
Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.
Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.
Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.
Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.
Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.
Let's start by preparing the lentils. Rinse them under running water. In a saucepan, drizzle with oil and add the carrot and onion.

Let's start by preparing the lentils, wash them under running water.

In a saucepan, drizzle with oil, add the chopped carrot and onion. As soon as they begin to brown, add the lentils and cook for a few moments. Then, add the hot water (I pour it from a kettle).

Add salt and chili pepper. Cook over medium heat.

The lentils will be ready when the water has completely dried out, which will take about 30 minutes. Pour into a glass bowl and let cool.

After about an hour, take the cold lentils, add an egg, breadcrumbs, Parmesan cheese, and season with salt. Then, shape them into meatballs with your hands.

Place the meatballs on a baking tray lined with baking paper, drizzle with oil and bake in a fan oven at 180°C for about 20 minutes.

While the meatballs are cooking, let's prepare the saffron sauce:

Bring the cream to the boil, turn off the heat and add a pinch of saffron powder. After 10-15 minutes, add the parmesan mixed with the corn starch.

Bring back to a boil. Stir until slightly thickened.

Serve the meatballs with the saffron sauce, sprinkled with chopped parsley.

The chef recommends:

A dish to make with children, and for children!

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