Lentil Balls with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 82.2 μg | (137 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Lentils
- 1 bay leaf
- 1 shallot
- 1 garlic clove
- 3 Tbsps olive oil
- 1 egg
- 1 Tbsp freshly chopped thyme
- salt
- freshly ground peppers
- 3 Tbsps breadcrumbs
- 200 grams Yogurt (0.1% fat)
- 100 grams Crème fraiche
- 1 tsp hot Mustard
- 1 splash lemon juice
- 1 pinch sugar
- 1 sprig Dill
Preparation steps
Rinse lentils in a sieve and simmer in a pot of boiling water with bay leaf for about 40 minutes until lentils start to fall apart. Then drain and place in a bowl. Let cool slightly.
Peel shallot and garlic and finely chop. Heat 1 tablespoon oil in a pan and saute shallot and garlic until soft. Mix shallot and garlic in a bowl with lentils. Add egg and thyme and season with salt and pepper. Mix into a moldable dough. Add breadcrumbs as needed and let rest for about 20 minutes. Then shape into approximately 20 small balls with wet hands. Heat remaining oil in a pan for about 5 minutes until golden brown.
For the dip, mix yogurt in a bowl with crème fraîche, mustard and lemon juice and season with sugar, salt and pepper. Garnish with dill.
Drain lentil balls on paper towels and serve with the yogurt sauce.
