Lentil Plants
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 ml vegetable stock
- 20 g butter
- 1 small onion (s), finely diced
- 80 g spelled, finely round
- 120 g mountain lentils, dried, finely round
- 160 g carrot (s), finely rated
- 2 medium egg (s)
- 2 cloves garlic, finely chopped
- 1 tablespoon, heaped mustard, medium hot
- 1 tablespoon, heaped thyme, dried
- 1 tablespoon, leveled oregano, dried
- Sea salt, freshly ground white pepper and nutmeg
- Breadcrumbs (whole grain), for breading
- Rapeseed oil for frying
Print Recipe
Pin Recipe Instructions
- Cover the vegetable stock with butter and onion cubes and bring to the boil. Add the finely ground spelled flour and lentil flour all at once and burn to a chewy dumpling in 3 - 5 minutes while stirring with a wooden spoon. Remove from the stove and let cool down. Stir the eggs into the slightly cooled mixture.
- Clean, wash, finely grate the carrot and add to the mixture. Season with mustard, garlic, thyme, oregano, sea salt, pepper and nutmeg. Shape small plants, roll them in whole grain crumbs and fry them in oil.
- The lentil plants taste warm and cold. A yogurt garlic dip or a light mustard sauce goes well with it. For party buffets, the plants can also be made 2 days in advance.
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