Mix the ground meat with a teaspoon of salt and a pinch of pepper, forming very small meatballs.
500 g of lean ground beef, salt, pepper
In a frying pan with a high edge or a saucepan, sautée the veggies in a little bit of olive oil, then cook the meatballs in the same pan, browning them well over high heat for about ten minutes.
4 tablespoons extra-virgin olive oil, 2 carrots, diced, for the sautéed vegetables, 1 stalk of celery, chopped, for the sautéed vegetables, 1 onion, minced, for the sautéed vegetables
The crushed garlic should be added raw when the dish is cooked, but if this idea does not thrill you, you can add it to the sautéed vegetables.
1 garlic clove
Pour the tomato puree or pulp into the pot and let it simmer for 5 minutes, then add the water, a teaspoon of salt, and continue cooking the meatballs in the sauce. After the water begins to boil, add lentils and laurel leaves, then cover the soup and let it cook over low heat for a good half hour.
250 g coarse ground tomato puree or tomato pulp, 5 cups of water, 300 g dried lentils, previously rinsed, 2 laurel leaves, salt
Remove the pot from the heat, and check if the lentils are cooked. If necessary, you can add water and continue cooking them, but without exceeding, otherwise they will be overdone and mushy. Sprinkle with parsley before serving, if desired.
parsley