Lentil Soup with Meatballs

Ingredients

Ground lamb 200 g

Lamb (ribs)

Water 1200 ml

Lentils 250 g

Carrots 2

Onion 1

Bell pepper 1

Celery (stalks) 2

Garlic 2 cloves

Olive oil

Pour water over the pits and cook for half an hour, skimming off any foam. Add the lentils to the strained broth and cook until softened (20-25 minutes), loses its shape, and becomes tender.

Cut the vegetables into small cubes. Cut the garlic into cloves.

Fry the garlic in olive oil in a deep frying pan for 3-4 minutes. Remove the garlic and fry the vegetables in the flavored oil until golden brown. 

Roll the ground meat into small meatballs and fry them for 6-8 minutes in the pan used to fry the vegetables.

Mix half of the vegetables with the lentil soup. Pour the soup into bowls. Place the meatballs on top and sprinkle with the remaining vegetables.

Enjoy!