Soak the lenses overnight. Drain the lentils. Peel onion. Peel and wash the carrots. Clean and wash the mushrooms. Chop vegetables and mushrooms roughly.
Chop lentils, egg, vegetables and mushrooms with a blender. Stir in breadcrumbs and season with salt, pepper and paprika. Form the fried meat mixture into 8 meatballs. Heat the oil in a pan and fry the fried meatballs in portions for about 10 minutes while turning. Meanwhile peel the beetroot and cut into strips. Wash the lemon hot, grate dry and peel the skin thinly with a zest ripper. Squeeze the juice. Heat the fat and sauté the beetroot for about 3 minutes. Pour in broth, bring to the boil and stew for about 5 minutes. Season to taste with salt, pepper and 2 tablespoons lemon juice. Add the lemon zests.
Wash the lemon hot, grate dry and peel the skin thinly with a zest ripper. Squeeze the juice. Heat the fat and sauté the beetroot for about 3 minutes. Pour in broth, bring to the boil and stew for about 5 minutes. Season to taste with salt, pepper and 2 tablespoons lemon juice. Add the lemon zests. Wash the mint, shake dry and, except for something to garnish, pluck leaves from the stalks. Cut the leaves into strips. Season yoghurt with salt, pepper and mint. Arrange vegetables, roasts and dip on plates. Garnish with mint
Wash the mint, shake dry and, except for something to garnish, pluck leaves from the stalks. Cut the leaves into strips. Season yoghurt with salt, pepper and mint. Arrange vegetables, roasts and dip on plates. Garnish with mint
12 hours waiting time