Lentil patties with yogurt dip

Ingredients for 4 servings:

• 200 g lentils, brown or green, dried
• ½ tsp thyme, dried
• 1 bay leaf
• 80 g onion(s)
• 2 garlic cloves
• 1 red chili pepper(s)
• 200 g carrot(s)
• 1 roll (spelt roll), from the day before
• 1 bunch of flat-leaf parsley
• 1 tbsp sesame seeds, light
• 1 egg yolk
• 2 tbsp spelt flour
• nutmeg
• salt and pepper
• coriander
• cumin
• 1 tbsp olive oil
• Oil for frying
• 300 g natural yogurt
• 60 g spring onions
• 1 tbsp olive oil, linseed oil or wheat germ oil
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Wash the lentils in a sieve and drain. Cook the lentils with half a liter of water, the thyme, and the bay leaf for about 40 minutes. Peel the onions and garlic and finely dice. Halve the chili pepper lengthwise, scrape out the seeds, and finely chop the pod. Peel the carrots and grate them very finely. Soak the bread roll in warm water. Rinse the parsley with cold water and shake dry, then chop finely. Heat 1 tablespoon of olive oil in a pan and sauté the onions, garlic, and chili for a few minutes. Drain the lentils, if any water remains, and remove the bay leaf. Squeeze the water out of the bread roll and knead it with the lentils, grated carrots, parsley, onion and garlic mixture, sesame seeds, egg yolk, and flour. Season the mixture generously with salt, pepper, coriander, nutmeg, and cumin. I crushed the whole cumin a little in a mortar, but ground cumin is also good. Using moistened hands, form the mixture into about 10 to 12 flat patties and fry them in hot cooking oil for about 3-4 minutes on each side. Drain the crispy-brown patties on kitchen paper and serve with the dip. For the dip, trim and wash the spring onions and slice them into thin rings. Mix the rings with the yogurt and oil and season with salt and pepper. This recipe is suitable for use in a diet for COPD, atopic dermatitis, rheumatism, and psoriasis.