Lentil Patties with Yogurt Dip

Ingredients

• 200 g brown lentils
• 1 sprig thyme
• 1 bay leaf
• 1 whole-grain roll (from yesterday)
• 1 onion
• 2 Garlic cloves
• 3 tbsp sunflower oil
• Salt
• 1 bunch parsley
• 1 chili pepper
• 1 Carrot
• 20 g Sesame seeds (2 tbsp)
• a pinch ground cumin
• a pinch ground coriander
• nutmeg
• Cayenne pepper
• 1 egg
• 30 g spelt flour (2 tbsp)
• 2 Spring Onions
• 200 g yogurt (1.5% fat)
• 200 g mixed salad greens (e.g., radicchio, escarole, lollo bionda)
• 100 g cocktail tomatoes
• 1 cucumber
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• a pinch sugar

Instructions

1. 1.

   Rinse the lentils under cold water. In a pot with 500 ml water, thyme, and bay leaf, simmer covered over low heat for 35 minutes until tender. Remove the lid and continue cooking for another 5 minutes over high heat, stirring vigorously until the liquid has evaporated and the lentils begin to break apart. Discard the thyme and bay leaf.

2. 2.

   While the lentils cook, soak the roll in warm water. Peel and finely dice the onion and garlic. Heat 1 tbsp sunflower oil in a pan. Sauté the onions and garlic over medium heat until golden yellow, seasoning with salt.

3. 3.

   Wash and dry the parsley, then finely chop the leaves. Add to the onion mixture and remove from heat. Wash, deseed, and finely chop the chili pepper. Grate the carrot. Drain the soaked roll.

4. 4.

   Combine the lentils with chili, salt, onion mixture, drained roll, grated carrot, sesame seeds, cumin, coriander, freshly grated nutmeg, and cayenne pepper. Knead to mix well. Add the egg and spelt flour, knead again, and shape into 8 flat patties. Brush with remaining sunflower oil and bake on a parchment-lined tray in a preheated oven at 220 °C (or fan‑forced 200 °C; gas: level 3–4) for about 12 minutes until golden brown.

5. 5.

   Meanwhile, prepare the yogurt dip by washing, trimming, and slicing the spring onions into thin rings. Mix with yogurt and season with salt.

6. 6.

   Wash, trim, and dry the salad greens, then tear into bite‑sized pieces. Wash and halve the tomatoes; slice the cucumber lengthwise into thin rounds. Whisk together vinegar, olive oil, a pinch of sugar, and salt, then toss with the salad, tomatoes, and cucumber.

7. 7.

   Plate the salad alongside the lentil patties and serve with the yogurt dip.

8. 8.