Red lentil kebabs on cucumber-mint salad
easy
40 mins
40 mins
Ingredients
- 150 g red lentils
- 7-10 Tbsp Salt
- 1 can(s) (425 ml) Chickpeas
- 1 red onion
- 1 Garlic clove
- 1 collar Parsley
- 1 Lime
- 1 egg (size M)
- 100 g Flour
- 1/2 TEASPOON Cumin
- 1/2 TEASPOON Coriander
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 Cucumber
- 4 Tomatoes
- 1 TABLESPOON Honey
- 4 TABLESPOONS White wine vinegar
- 4 TABLESPOONS Olive oil
- 1 collar Mint
- 7-10 Tbsp wooden skewers
Directions
- 1
Cook the lentils in boiling salted water for about 8 minutes. Drain lentils and chick peas well on a sieve. Puree with the cutting stick of the hand mixer. Peel, halve and slice the onion and garlic. Rinse parsley, dab dry and chop finely. Wash the lime, dab dry, grate the peel and squeeze the juice.
- 2
Mix everything with the lentil puree. Stir in egg and flour. Season with cumin, coriander, salt and pepper. Bundle 2-3 wooden skewers each and press 1 tablespoon of the mixture around the upper third. Heat the oil in a pan and fry the kebabs on both sides for about 2 minutes. Place on a baking tray and cook in a preheated oven (electric cooker: 150 °C/ circulating air 125 °C/ gas: level 1) for 10 minutes. Wash the cucumber and tomatoes and dab dry. Peel the cucumber. Quarter cucumber and tomatoes, remove seeds and cut into cubes. Mix vinegar and honey, fold in olive oil. Wash mint, dab dry and chop finely, except for a few stalks for garnishing. Mix mint and sauce with the tomato and cucumber cubes.
- 3
Wash the cucumber and tomatoes and dab dry. Peel the cucumber. Quarter cucumber and tomatoes, remove seeds and cut into cubes. Mix vinegar and honey, fold in olive oil. Wash mint, dab dry and chop finely, except for a few stalks for garnishing. Mix mint and sauce with the tomato and cucumber cubes. Season to taste with salt and pepper. Arrange salad with kebabs and garnish with mint
Nutrition Facts
490 kcal
57 g
19 g
19 g
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