John Myers
Contents
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Ingredients
red lentil balls
- 150 Lentils red
- 70 g Instant couscous
- 1,5 Shallots chopped
- 120 g Paprika
- 1 bunch Arugula
- 15 Basil leaves
- 4,5 tablespoon Ajvar
- 1 tablespoon Pomegranate syrup
- 3 tablespoon Extra virgin olive oil
- Salt and pepper
- .
Dip
- 500 g Curd
- 4 tablespoon Freshly chopped pistachios
- 1 Spring onions fresh
- 1 Garlic clove chopped
- 10 Basil leaves
- 1 tablespoon Extra virgin olive oil
- Salt and pepper
Instructions
- Boil the lentils with 350 ml of water for 12 minutes. Add the couscous, stir and let cook for another 2 minutes. Possibly add a little more water. Let cool and swell.
- Cut the onions and peppers into small cubes. Chop the rocket and basil leaves. Add these ingredients to the lentils with the pomegranate syrup, olive oil and ajvar.
- Knead well with your hands, preferably with disposable gloves. Season with salt and pepper and shape into balls.
- 4 ..
Dip
- Cut the spring onion into rings. Chop the garlic and basil. Add these ingredients to the quark with the pistachios and olive oil. Mix well and season with salt and pepper.
Nutrition
Serving: 100gCalories: 201kcalCarbohydrates: 5.6gProtein: 9.4gFat: 15.7g
