Lentil meatballs with mashed potatoes

Soak the lentils of the previous day.

Wash the lentils and collect them in a pot and cover them with the vegetable broth previously prepared according to the container indications.

It leads to medium heat and when it breaks the boil, lower the fire and cooks for 25 minutes or until tender. During the cooking of the lentils, check the water and add more if necessary.

Preheat the oven at 225 ºC. Peel half of the garlic and onion and chop it finely.

Peel the carrots and Rállalas.

Surford the onion and garlic in a pan with a little olive oil. Add the grated carrots and continues cooking for three more minutes.

Tritura in a processor Las lentils, garlic, onion, carrots, aromatic herbs, ¾ of grated bread and eggs.

Add more amount of bread crumb if necessary, until you get an easy molding paste. Add the chopped fresh parsley.

Form the meatballs, all of the same size, and flash them on the remaining grated bread.

Grease a furnace source with olive oil and places the dumplings of lentils. Balls for 30 minutes or until they are well golden.

Meanwhile, peel the remaining garlic and chop it. Surprise it in a pan with a little olive oil for three minutes. Add tomato concentrate, leads to a boil, reduces fire and lets slowly boil for ten minutes. Salpimenta to taste and serves hot lentil dumplings with tomato sauce.

For the puree: wash and peel the potatoes. In a pot, kick the potatoes in boiling water with salt (20 to 30 mins). When you are already cooked (soft), styling and grind until you form a puree. Add butter and stir up to homogenize. Incorporate milk to achieve the desired consistency.

Serve the meatballs with the puree.

If you prefer to make homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, softened about 5 mins, then add 1-2 l of hot water and boil it. Colar and use.