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1
In a bowl, combine lamb, bacon, water, garlic, mint, parsley, spices and seasoning.
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2
Mix well.
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3
(This can also be done in a food processor but do not process the mixture to a puree, just process in short bursts to combine).
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4
Divide the mixture into about 25-30 small meatballs- flatten a little to a disc shape.
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5
Place on tray and refrigerate until ready to use.
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6
To prepare the lentils, heat the olive oil in pan and add the onion, carrot and cloves of garlic and saute for 5 minutes until the onions have become transparent.
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7
Add the lentils and stir to coat with the oil, about 2-3 minutes.
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8
Add 1 cup tomatoes, chicken stock, seasoning and bouquet garni.
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9
Bring to the boil and turn down to a simmer.
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10
Cover and cook until the lentils are tender.
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11
Discard the bouquet garni.
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12
Heat extra olive oil in a pan and saute the meatballs in batches in a single layer.
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13
Remove and add to the lentils.
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14
Continue to simmer the meatballs and lentils for 15 minutes or until the meatballs are cooked through.
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15
Add the remaining cup of tomatoes and cook a further 10 minutes.
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16
Taste and adjust seasoning.
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17
Serve in large soup plates and garnish with the mint.
