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  1. Back to homepage
  2. Recipes
  3. Lentil Balls with Mango-Yoghurt Dip

Lentil Balls with Mango-Yoghurt Dip

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

250 grams red lentils
500 ml vegetable stock
1 tbsp. butter
1 teaspoon cumin
 pinch of curry powder
0,5 bunch mint
2  onions
2  eggs
2 tbsp. breadcrumbs
1 tbsp. oil, for frying
 to taste salt
200 grams full fat yoghurt
2 tbsp. mango chutney
 to taste Salt
0,5 juice of lemon


Instructions

STEP 1/6

Add the stock and herbs and simmer on a low heat for 15 minutes.

STEP 2/6

Mince the cooled lentils and the remaining ingredients in the Braun MultiQuick 5 Vario Hand Blender food processor attachment (1.5l) with the knife attachment.

STEP 3/6

Shape the mixture into approximately 30 small balls.

STEP 4/6

Heat oil in a non-stick pan and fry the chicken lentil balls at a medium heat until golden brown. Remove from the pan and place on kitchen paper to remove excess oil.

STEP 5/6

Prepare the dip using the whisk to mix all the ingredients until creamy. Season to taste and serve with the lentil balls.

STEP 6/6

Braise the red lentils in 1 tablespoon butter.


This recipe was prepared using Braun’s MultiQuick 5 Vario Hand Blender with its food processor attachment (1.5l). The attachments are part of the following series:

  1. Back to homepage
  2. Recipes
  3. Lentil Balls with Mango-Yoghurt Dip

Lentil Balls with Mango-Yoghurt Dip

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
lorem ipsum
Servings:6
Makes:

Ingredients


250 grams red lentils
500 ml vegetable stock
1 tbsp. butter
1 teaspoon cumin
 pinch of curry powder
0,5 bunch mint
2  onions
2  eggs
2 tbsp. breadcrumbs
1 tbsp. oil, for frying
 to taste salt
200 grams full fat yoghurt
2 tbsp. mango chutney
 to taste Salt
0,5 juice of lemon

Instructions

STEP 1/6

Add the stock and herbs and simmer on a low heat for 15 minutes.

STEP 2/6

Mince the cooled lentils and the remaining ingredients in the Braun MultiQuick 5 Vario Hand Blender food processor attachment (1.5l) with the knife attachment.

STEP 3/6

Shape the mixture into approximately 30 small balls.

STEP 4/6

Heat oil in a non-stick pan and fry the chicken lentil balls at a medium heat until golden brown. Remove from the pan and place on kitchen paper to remove excess oil.

STEP 5/6

Prepare the dip using the whisk to mix all the ingredients until creamy. Season to taste and serve with the lentil balls.

STEP 6/6

Braise the red lentils in 1 tablespoon butter.

Notes

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