Lentil balls with yoghurt-coconut dip

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 5
  • 250 g red lentils
  • 2 small onions
  • 2 Garlic cloves
  • 1 TABLESPOON Flour
  • 1 TEASPOON Baking Powder
  • 7-10 Tbsp salt, chili powder, pepper
  • 7-10 Tbsp Cumin
  • 1/2-1 potty/bunch coriander
  • 300 g Whole milk yoghurt
  • 5 TABLESPOONS Coconut flake
  • 1 l oil for frying

Directions

  1. 1

    Cook the lentils in 3/4 l boiling water for 15-20 minutes, drain and let them cool down a little. Peel onions and garlic

  2. 2

    1 onion roughly dice. Puree with lentils and garlic. Stir in flour and baking powder. Season with salt, chilli and cumin. Form approx. 20 balls from the mixture

  3. 3

    Wash and chop the coriander. Dice remaining onion. Mix with yoghurt and coconut flakes. Season with salt and pepper. Stir in coriander. Chill the dip.

  4. 4

    Heat the oil in a tall pot or deep fryer to approx. 180 °C. Fry the balls for 3-5 minutes in portions until golden brown. Drain on kitchen paper. Arrange lentil balls and dip

  5. 5

    Drink: mineral water

Nutrition Facts

KCAL
290 kcal
CARBS
28 g
FATS
13 g
PROTEINS
13 g