Lentil balls – casserole

Ingredients for 4 servings:

• 150 g lentils, green
• 1 onion(s), grated
• 1 potato(s), grated
• 1 tsp cumin
• 1 tsp coriander, ground
• 1 tsp turmeric
• Salt
• 3 tbsp chickpeas, ground
• 2 garlic cloves, crushed
• 1 tbsp ginger, chopped
• 1 class can/n tomatoes (pizza)
• 1 cup beans, green (frozen)
• 2 carrots, sliced
• 200 g natural yogurt (non-skimmed)
• oil

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

To make the lentil balls, cover the lentils with water and let them soak overnight. Drain well, then add the onion, potato, cumin, coriander, turmeric, a little salt, and chickpea flour, and mix everything thoroughly. Form them into small dumplings and fry them in plenty of oil until golden brown. For the sauce, sauté the garlic and ginger in a little oil, add the tomatoes and carrots, and season with salt. Sauté for about 15 minutes until soft. Stir in the yogurt, season to taste, and pour everything over the dumplings.