INGREDIENTS
150 g lentils, a handful of parsley, ½ clove of garlic, 1 or two whole eggs, breadcrumbs, salt, extra virgin olive oil, 1 cup of plain yogurt.
PROCEDURE
Wash the lentils and put in a pot with 500 ml of cold water to boil. After about 25/30 minutes they will be cooked, let them cool down. Beat the eggs with a fork and season them with a little oil, salt and chopped garlic and parsley. Add the lentils and mix the ingredients well. To form the meatballs, add the breadcrumbs a little at a time and knead with your hands to feel the consistency. Brown them in a lightly oiled pan, turning them a couple of times.