Red Lentils With Meatballs
Prep Time
50 minutes
Porties
Serveert 4
Niveau
Easy
Looking for a cozy, flavor-packed dish that feels like a warm hug? This recipe combines creamy red lentils and juicy, spiced meatballs to create the ultimate comfort meal. With the rich, earthy flavors of ras el hanout, a touch of heat from cayenne, and the freshness of parsley, this dish is a celebration of bold spices and hearty ingredients.
The red lentils cook down into a smooth, velvety puree, while the meatballs are fried to golden perfection in olive oil and butter. Whether you’re craving something to spice up a chilly evening or just need a go-to recipe that’s easy to pull together but feels special, this one has got you covered. Bonus points if you garnish with crispy onions or toasted pine nuts for that extra crunch!
Oh, and if you’re making this for the family, you can skip the cayenne to keep it kid-friendly. Ready to dive in? Let’s get cooking!
Ingrediënten
Rinse the red lentils thoroughly under cold water before cooking.
Consider adding a small piece of fresh ginger or a clove of garlic to the lentils while cooking for a deeper flavor.
Roll the meatballs small so they cook faster and more evenly.
A few fresh coriander or parsley leaves on top of the lentils and meatballs add a fresh touch. Sprinkle with roasted pine nuts or crispy fried onions for a crunchy bite if you like.
For spice lovers: add a finely chopped chili pepper to the lentil puree.
Want to make the dish kid-friendly? Simply omit the cayenne pepper.
Looking for a cozy, flavor-packed dish that feels like a warm hug? This recipe combines creamy red lentils and juicy, spiced meatballs to create the ultimate comfort meal. With the rich, earthy flavors of ras el hanout, a touch of heat from cayenne, and the freshness of parsley, this dish is a celebration of bold spices and hearty ingredients.
The red lentils cook down into a smooth, velvety puree, while the meatballs are fried to golden perfection in olive oil and butter. Whether you’re craving something to spice up a chilly evening or just need a go-to recipe that’s easy to pull together but feels special, this one has got you covered. Bonus points if you garnish with crispy onions or toasted pine nuts for that extra crunch!
Oh, and if you’re making this for the family, you can skip the cayenne to keep it kid-friendly. Ready to dive in? Let’s get cooking!
Stappenplan
1 Put the red lentils, coarsely chopped yellow onion, salt, and bay leaves into a pot. Add the hot water, mix well, and cook for 25–30 minutes until the lentils are soft. |
2 In a large bowl, combine the minced meat, cumin powder, cayenne powder, ras el hanout, onion powder, garlic powder, parsley, sambal, and salt. Mix thoroughly. |
3 Take small portions of the meat mixture and roll into round meatballs. Repeat until all the meat is used. |
4 Heat the olive oil and butter in a skillet over medium heat. Fry the meatballs until golden brown and cooked through. |
5 Remove the bay leaves and puree the cooked red lentils into a smooth mixture. Then add the ras el hanout, cayenne powder, cumin powder, garlic powder, and salt to taste. Mix well and let the mixture simmer for another 5 minutes. |
6 Spoon the pureed red lentils onto a plate and place the meatballs on top. Garnish with olive oil. |
