Carrot Balls with Lentils

Ingredients

• 400 g starchy potatoes
• Salz
• 300 g carrots
• 150 g waxy potatoes
• 1 herb bundle (e.g., thyme, marjoram, parsley)
• 300 g lentils
• 1 onion
• 60 g celery root (1 piece)
• 1 red bell pepper
• 1 tbsp Rapeseed Oil
• 1 bay leaf
• 1 tbsp wine vinegar
• Pfeffer
• 2 Eggs
• 1 tsp curry powder

Instructions

1. 1.

   Peel the starchy potatoes and boil them for 25–30 minutes in salted water. Meanwhile, peel and finely grate 250 g carrots and waxy potatoes. Blanch briefly, drain, cool, and let dry. Wash herbs and chop leaves.

2. 2.

   Rinse lentils and drain. Peel and finely dice onion, remaining carrot, celery root, and bell pepper. Heat 1 tbsp oil in a pot. Sauté onion, carrots, celery, and pepper for 2–3 minutes. Add lentils, bay leaf, herbs, and water according to package instructions. Cook lentils until tender (30–40 minutes). Season with vinegar, salt, and pepper.

3. 3.

   Drain the boiled potatoes and press them through a sieve. Mix the cooled potato mash with eggs, carrot and potato grates, curry powder, salt, and pepper. Oil a baking dish. Form 5 cm balls and place them in the dish. Bake in a preheated oven at 200 °C (180 °C fan) for 30 minutes. Serve on top of the lentils.