Indian minced lentil rolls

Name: Indian minced lentil rolls
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g yellow lentils; 1 can(s) (à 850 ml) Tomatoes; 1 tin(s) (400 g each) unsweetened coconut milk; 1 TABLESPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g minced beef; 1 TEASPOON ground cumin; 2 TABLESPOONS Oil; 1 pck (235 g each) Naan breads (Indian flat breads; alternatively 4 "toasties"); 2 Spring onions

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Yellow lentils are peeled, which is why they are cooked in a jerk, jerk. Meanwhile, you can quickly puree the ingredients for the coconut-curry sauce. Finally, serve with spring onions and yoghurt, bon appétit!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g yellow lentils
1 can(s) (à 850 ml) Tomatoes
1 tin(s) (400 g each) unsweetened coconut milk
1 TABLESPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g minced beef
1 TEASPOON ground cumin
2 TABLESPOONS Oil
1 pck (235 g each) Naan breads (Indian flat breads; alternatively 4 "toasties")
2 Spring onions

Directions

1
Rinse the lentils and cook in approx. 1⁄2 l boiling water for approx. 10 minutes. In the meantime puree tomatoes, coconut milk, curry, 1 teaspoon salt and 1⁄2 teaspoon pepper in a large bowl.
2
Knead minced meat, cumin and 1 teaspoon salt. Drain lentils, quench and knead into the mince. Form approx. 12 rolls from the mixture.
3
Heat the oil in a deep frying pan. Fry the meatballs for about 5 minutes. Add pureed sauce, bring to the boil and simmer for about 5 minutes.
4
Heat bread according to package instructions. Clean and wash spring onions and cut into thin rings. Add to the rolls. Serve with bread. Creamy yoghurt tastes good with it.