Turkish lentil balls with paprika oil and garlic yogurt

Ingredients for 6 servings:

• 500 g lentils, red
• 1 liter of water
• 90 g couscous
• e.g. vegetable broth
• 2 tbsp paprika powder
• 2 tbsp tomato paste
• 2 pinches of cinnamon powder
• 1 tbsp cumin
• 2 tbsp lemon juice
• possibly chili flakes
• 100 ml olive oil
• 2 tbsp tomato paste
• 2 tbsp paprika powder
• ½ tsp chili flakes
• Dried peppermint (e.g. 2 tea bags)
• 100 ml water
• Salt
• 1 tsp sugar
• 500 ml yogurt, vegan soy yogurt if desired
• 2 garlic cloves
• Salt
• 20 g parsley, fresh or frozen, possibly also sprouts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan possible

Rinse the red lentils under running water. Place them in a saucepan, pour over 1 liter of hot water, and simmer for about 10 minutes until soft. Once soft, remove from the heat, roughly drain off any excess water, and stir the couscous into the lentils; the couscous should absorb the remaining liquid and cook in the process. Immediately stir in the spices and lemon juice. Season to taste and add more salt or spice if desired (e.g., with chili flakes). For the paprika oil, place all ingredients in a container and whisk. For the yogurt, peel the garlic cloves and press them into the yogurt. Season to taste with a little salt. Form the cooled lentil mixture into small balls with your hands. To serve, pour the yogurt into a bowl, arrange the balls on top, and drizzle with the paprika oil. Sprinkle generously with fresh parsley. If desired, garnish the balls with sprouts. Serve at room temperature or while still slightly warm. Reminiscent of kofte. Despite the three components (balls, paprika oil and dip), the dish is quick to make and is ideal for a party buffet.