Lentil roasts with cucumber salad

Name: Lentil roasts with cucumber salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1/2 Onion; 75 g red lentils (cook without soaking, about 10 minutes); 1/4 Cucumber; 1 TEASPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 Egg yolk (size M); 1 TABLESPOON Flour; 7-10 Tbsp ground ginger; 1 TEASPOON Oil; 2 stem(s) Coriander; 30 g low-fat yoghurt; 7-10 Tbsp grated rind of 1/4 untreated lemon; 7-10 Tbsp pink pepper berries

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1/2 Onion
75 g red lentils (cook without soaking, about 10 minutes)
1/4 Cucumber
1 TEASPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 Egg yolk (size M)
1 TABLESPOON Flour
7-10 Tbsp ground ginger
1 TEASPOON Oil
2 stem(s) Coriander
30 g low-fat yoghurt
7-10 Tbsp grated rind of 1/4 untreated lemon
7-10 Tbsp pink pepper berries

Directions

1
Peel the onion and cut into small cubes. Wash and drain the lentils. Bring the onion, lentils and approx. 300 ml water to the boil and simmer at low heat for 10-15 minutes (the liquid should be completely boiled, otherwise drain).
2
Wash the cucumber and slice into thin slices. Mix cucumber and vinegar and season to taste with salt, pepper and a little sugar. Let the lentils cool down. Add egg yolk and flour, season with salt, pepper and ginger and form 2 roastings of the same size.
3
Heat the oil in a frying pan and fry the roasts for 3-4 minutes on each side until golden brown. Wash the coriander, dab dry and chop finely, except for one leaf. Mix yoghurt, chopped coriander and lemon peel and season with salt, pepper and 1 pinch of sugar.
4
Serve roasts with yoghurt sauce and cucumber salad and garnish with pink pepper berries.