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Lentil balls with spicy yogurt dip

Method


Heat the olive oil in a saucepan and sauté the chopped onion. Briefly rinse the lentils with water, drain and add to the pan to sauté, add the vegetable stock, cook for 2 minutes, and set aside. Cover and leave to soak for approx. 1 hour.

In the meantime wash the coriander and chop. Press the garlic into the yogurt, add the coriander and stir well. Season to taste with salt, pepper, and chili powder and refrigerate.

After the soak, bring the lentils to a boil again and cook for about 5 minutes. Season to taste with cumin, salt, and pepper. Puree and add the flour, chickpea flour, and breadcrumbs.

Shape the mixture into balls with wet hands.

Heat coconut oil and fry the lentil balls one at a time for about 5 minutes. Serve warm with Johgurt sauce.

Rapunzel Products


1000695 Olive oil extra virgin
1006120 Coconut fat mild, HAND IN HAND
702130 Gourmet mountain lentils brown
1200540 Vegetable bouillon
1200135 Atlantic sea salt fine
703240 Chickpea flour, roasted
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