Lentil taler with ajvardip and spinach

Name: Lentil taler with ajvardip and spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g yellow lentils; 50 g dried soft tomatoes; 200 g Schmand; 3 TABLESPOONS Ajvar (Paprika preparation; glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 collar Chives; 1 collar Spring onions; 1 Onion; 1 Garlic clove; 5 TABLESPOONS Olive oil; 60 g Parmesan (piece); 5 TABLESPOONS Flour; 2 Eggs (Gr. M); 2 TABLESPOONS Butter; 500 g Frozen leaf spinach

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

A good portion of protein, not only for the fitness conscious! You should definitely try these fried foods!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g yellow lentils
50 g dried soft tomatoes
200 g Schmand
3 TABLESPOONS Ajvar (Paprika preparation; glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 collar Chives
1 collar Spring onions
1 Onion
1 Garlic clove
5 TABLESPOONS Olive oil
60 g Parmesan (piece)
5 TABLESPOONS Flour
2 Eggs (Gr. M)
2 TABLESPOONS Butter
500 g Frozen leaf spinach

Directions

1
Place the lentils in a sieve and rinse briefly. Cook in boiling water for about 10 minutes. Drain and let drain well.
2
Finely chop the tomatoes for the dip. Mix with sour cream and ajvar. Season to taste with salt and pepper.
3
For the valleys, wash the chives, shake dry and cut into small rolls. Clean and wash spring onions and cut into rings. Peel onion and garlic and chop finely. Heat 1 tablespoon of oil.
4
Steam onion and garlic for about 3 minutes until transparent. Finely grate the Parmesan cheese. Mix cheese, lentils, chives, 1⁄4 spring onions, onion, garlic, flour and eggs. Season to taste with salt and pepper.
5
Form 12 thalers from the mass.
6
For the spinach, heat butter in a large pot. Sauté the rest of the spring onions in it. Add the frozen spinach and about 4 tbsp. water. Season with salt and nutmeg. Bring to the boil, cover and steam over medium heat for 10-15 minutes.
7
Heat 4 tablespoons of oil gradually in a large frying pan. Fry the lentils in it in portions on each side for about 3 minutes. Arrange the lentil taler with spinach and dip.
8
Tip: Yellow lentils cook quickly. Strictly speaking, they are actually brown, but are sold peeled in stores. This reduces their cooking time to 10-15 minutes. Like red lentils, they are also used in curries and dals, but taste slightly less sweet.
9
It happens that yellow lentil varieties are oiled for preservation. Then simply rinse with hot water before cooking.