Lentil and chicken cutlets in tomato sauce

For cutlets:

• 450-500 g of minced chicken
• 1 organic “AUGA” onion
• 3 cloves of garlic
• 150 g of organic “AUGA” brown lentils without brine
• 2 tablespoons of tomato paste
• 1 organic “AUGA” egg
• ¾ glass (70 g) of breadcrumbs
• bunch of fresh parsley
• 1 teaspoon of smoked peppers
• 1 teaspoon of cumin
• ¼ teaspoon of cayenne peppers
• A pinch of salt
• A pinch of crushed black pepper
• Olive oil (for frying)

For the sauce:

• 1 tablespoon of olive oil
• 1 onion
• 3 cloves garlic
• ½ glass (125 ml) tomato paste
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 2 cans (800 g) of chopped canned tomatoes
• A pinch of salt
• A pinch of crushed black pepper

Preparation:

• Pasta
• Grated hard cheese
• Fresh thyme

1. Prepare the cutlets. Finely chop the onion and garlic with a food chopper. Mix with all remaining grinding ingredients.
2. Use wet hand palms to form small balls from the prepared mass.
3. Heat the pan over medium heat. Add oil. Place the cutlets and bake over medium heat, turning over, for about 5-7 minutes, until the cutlets are baked. Remove the baked meat balls from the pan to the plate and cover with foil.
4. Prepare the tomato sauce. Heat the pan over medium heat. Fry the chopped onion in olive oil for about 5 minutes until soft. Pour in the tomato paste, add the finely chopped garlic, dried thyme and oregano. Fry for another couple of minutes, stirring.
5. Pour canned tomatoes, season with salt and pepper. Bring to a boil, then simmer for another 2-3 minutes.
6. Return the cutlets back to the sauce and heat for a few more minutes until they warm up.
7. Serve with boiled pasta, sprinkled with a little grated hard cheese and fresh thyme.