Lentil Ragout with Meatballs and Sour Cream | Hearty Hungarian One-Pot Dish

Rinse the lentils thoroughly in cold water and drain. Peel the carrots and slice them into thin rounds. Finely chop the onion and crush the garlic cloves.

Prepare the seasoned meatballs: place the minced pork in a bowl, add the beaten egg, breadcrumbs, half of the crushed garlic, 1 teaspoon of salt, half a teaspoon of ground black pepper, and half a tablespoon of sweet paprika. Mix thoroughly, then shape into walnut-sized, firm meatballs with wet hands.

Melt the lard in a large, heavy-bottomed pot. Add the shaped meatballs and brown them nicely on all sides over medium heat for 4-5 minutes, then carefully transfer them to a plate and set aside.