🍽️ Crispy Lentil Burgers with Fresh Yogurt Dip

Name: Crispy Lentil Burgers with Fresh Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g brown lentils; 1 sprig thyme; 1 bay leaf; 1 whole grain roll (from the day before); 1 onion; 2 garlic cloves; 3 tbsp sunflower oil; salt; 1 bunch parsley; 1 chili pepper; 1 carrot; 20 g sesame seeds (2 tbsp); 1 pinch ground cumin; 1 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 leaf salad (e.g. radicchio, oak leaf lettuce, lollo bionda); 100 g cherry tomatoes; 1 cucumber; 3 tbsp white wine vinegar; 3 tbsp olive oil; 1 pinch sugar

438 kcal · 30 min · 4 servings

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Ingredients

200 g brown lentils
1 sprig thyme
1 bay leaf
1 whole grain roll (from the day before)
1 onion
2 garlic cloves
3 tbsp sunflower oil
salt
1 bunch parsley
1 chili pepper
1 carrot
20 g sesame seeds (2 tbsp)
1 pinch ground cumin
1 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 leaf salad (e.g. radicchio, oak leaf lettuce, lollo bionda)
100 g cherry tomatoes
1 cucumber
3 tbsp white wine vinegar
3 tbsp olive oil
1 pinch sugar

Instructions

1. Rinse the lentils under cold water.
2. Place the lentils in a pot.
3. Pour in 500 milliliters of water.
4. Add thyme and bay leaves.
5. Simmer the lentils on low heat with the lid closed for 35 minutes until tender.
6. Remove the lid.
7. Cook the lentils for another 5 minutes on high heat, stirring constantly.
8. Wait until the liquid has evaporated and the lentils start to break down.
9. Remove the thyme sprigs and bay leaves.
10. Soak the bread rolls in warm water.
11. Peel the onion and garlic.
12. Dice the onion and garlic very finely.
13. Heat one tablespoon of sunflower oil in a frying pan.
14. Sauté the onions and garlic until golden yellow over medium heat.
15. Season the onion mixture with salt.
16. Wash the parsley and shake it dry.
17. Finely chop the parsley leaves.
18. Add the parsley to the onion mixture.
19. Remove the pan from the heat.
20. Wash the chili and remove the stem.
21. Finely chop the chili.
22. Peel the carrot.
23. Grate the carrot finely.
24. Squeeze the soaked bread roll.
25. Knead the lentils with the chili, salt, onion mixture, bread roll, carrot, sesame, cumin, coriander, freshly grated nutmeg, and cayenne pepper.
26. Season the mixture to taste.
27. Knead in the egg and spelt flour.
28. Shape eight flat patties from the mixture.
29. Brush the patties with the remaining sunflower oil.
30. Place the patties on a baking sheet lined with baking paper.
31. Preheat the oven to 220 degrees (convection 200 degrees or gas level 3 to 4).
32. Bake the patties for about 12 minutes until golden brown.
33. Wash the spring onions and trim the ends.
34. Slice the spring onions into thin rings.
35. Mix the spring onions with the yogurt.
36. Season the yogurt dip with salt.
37. Wash the salad and remove damaged leaves.
38. Dry the salad in a salad spinner.
39. Tear the salad into bite-sized pieces.
40. Wash the tomatoes and halve them.
41. Wash the cucumber.
42. Slice the cucumber lengthwise into thin slices.
43. Whisk vinegar with olive oil, a pinch of sugar, and salt.
44. Mix the dressing with the salad, tomatoes, and cucumber.
45. Plate the salad on four plates.
46. Serve with the lentil patties and yogurt dip.

Nutrition per serving

kcal: 438
Protein: 20 g · Fett/Fat: 21 g · Carbs: 40 g