Summary

Ingredients

• 1 medium onion (s)
• 1 clove garlic
• 6 tablespoon olive oil
• 100 g lentils, red
• 0.25 teaspoon ¼ paprika powder, hot
• 0.25 teaspoon ¼ cumin powder
• salt
• Pepper, freshly ground
• 250 ml vegetable stock
• some parsley, smooth, fresh
• 60 g oat flakes, tender as a flower
• 2 tablespoon cream yogurt
• 50 g sesame seeds
• 1 egg yolk
• 3 port. Lettuce, green, e.g., lamb`s lettuce, lettuce, etc.

For the dip:

• 150 g cream yourt
• a bit salt
• Pepper, freshly ground
• 0.25 teaspoon ¼ pul beaver
• 2 tablespoon olive oil

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Instructions

1. First prepare the yogurt dip so that it can penetrate well. Mix the cream yoghurt with a little salt, 1/4 teaspoon paprika flakes and 2 tablespoons olive oil. Chill if you like.
2. Then finely dice the onion and the clove of garlic. Braise both in 2 tablespoons of olive oil. Add the red lentils, season with salt, pepper, 1⁄4 teaspoon hot paprika powder and 1⁄4 teaspoon ground cumin. Pour in the vegetable stock and cook, covered, over a mild heat for 15-20 minutes until all the liquid has been absorbed. Pour into a bowl and let cool.
3. Pluck four stalks of flat-leaf parsley and chop finely, mix the oat flakes and 2 tablespoons of cream yoghurt into the cooled lentils and leave to soak for five minutes. Possibly add seasoning. Mix in the egg yolk.
4. Shape the mixture into approx. Six patties with slightly moistened hands, then turn both sides in the sesame seeds. Fry in 4 - 5 tablespoons of hot olive oil over medium heat for 4 - 5 minutes on each side until golden brown. Arrange on a plate with the prepared salad and serve with the yogurt dip.
5. A garlic baguette goes well with it.