Lentil balls with tzatziki

Ingredients for 4 servings:

• 200 g lentils, red
• 600 ml water
• 150 g bulgur, fine
• 2 onions, very finely chopped
• 1 tsp oil for frying
• 1 tbsp ajvar or paprika paste
• 1 tbsp tomato paste
• 1 bunch of spring onions, finely chopped, or fine chives
• 1 tbsp parsley, chopped
• Salt and pepper, from the mill
• 2 tsp paprika powder, hot
• 2 tsp cumin powder
• 1 small cucumber(s)
• 200 g quark
• 250 g Greek yogurt
• 3 tbsp olive oil
• 2 garlic cloves
• Dill, fresh or dried

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

also suitable as party food

Bring the lentils to a boil with the water and stir in the bulgur. Set aside and let it swell. Peel and finely chop the onions, then lightly brown them in a tablespoon of olive oil. Fold the onions into the swollen bulgur and lentil mixture, mix with the ajvar, tomato paste, spring onions, parsley, salt, pepper, paprika, and cumin powder. The mixture kneads best with wet hands. Season to taste and adjust seasoning if necessary. Then, with wet hands, form small balls (about the size of a walnut) out of it and flatten them slightly. Fry in olive oil, drain on kitchen paper, and let cool. Coarsely grate the cucumber and let it drain. Mix the quark and yogurt with the remaining olive oil. Finely chop the garlic, sprinkle with salt, and mash it into a paste with a knife. Add it to the quark. Add the grated cucumber and season with salt if necessary. Chill the tzatziki in a bowl for at least 30 minutes, then sprinkle with dill. Serve with a mixed salad. Tip: Lentil balls also taste great warm, for example, with various dips or with homemade potato wedges.