Add the stock and herbs and simmer on a low heat for 15 minutes.
Mince the cooled lentils and the remaining ingredients in the Braun MultiQuick 5 Vario Hand Blender food processor attachment (1.5l) with the knife attachment.
Shape the mixture into approximately 30 small balls.
Heat oil in a non-stick pan and fry the chicken lentil balls at a medium heat until golden brown. Remove from the pan and place on kitchen paper to remove excess oil.
Prepare the dip using the whisk to mix all the ingredients until creamy. Season to taste and serve with the lentil balls.
Braise the red lentils in 1 tablespoon butter.
Add the stock and herbs and simmer on a low heat for 15 minutes.
Mince the cooled lentils and the remaining ingredients in the Braun MultiQuick 5 Vario Hand Blender food processor attachment (1.5l) with the knife attachment.
Shape the mixture into approximately 30 small balls.
Heat oil in a non-stick pan and fry the chicken lentil balls at a medium heat until golden brown. Remove from the pan and place on kitchen paper to remove excess oil.
Prepare the dip using the whisk to mix all the ingredients until creamy. Season to taste and serve with the lentil balls.
Braise the red lentils in 1 tablespoon butter.
