Lentil and Bean Patties with Soy Yogurt Dip

Juicy patties made from red lentils and kidney beans with a fresh soy yogurt dip, served with avocado and tomato in a whole grain roll. High in protein and completely free of animal ingredients.

By yumbelo-Küche · 2 servings · 40 minutes

Ingredients

• 1 Dose Kidney beans, drained
• 80 g Red lentils
• 200 ml Water
• 1 Stück Onion
• 1 Stück Garlic clove
• 40 g Rolled oats
• 1 EL Soy sauce
• 1 TL Smoked paprika powder
• 1 TL Cumin, ground
• 3 EL Cooking oil
• Salt
• Pepper
• 2 Stück Whole grain roll
• 150 g Plain soy yogurt
• 0.5 Stück Lemon, juice
• 1 Bund Parsley
• 0.5 Stück Avocado
• 1 Stück Tomato
• 4 Stück Lettuce leaves

Method

1. Bring the red lentils to a boil with 200 ml water and cook over medium heat for 10 minutes until soft. Then let cool.
2. Finely dice the onion and garlic and sauté in 1 tbsp cooking oil in a pan until translucent.
3. Rinse the kidney beans and mash them roughly. Mix well with the lentils, onions, rolled oats, soy sauce, paprika powder, cumin, salt and pepper, and let stand for 10 minutes to soak.
4. Shape the mixture into two equally sized patties.
5. In the remaining cooking oil, fry the patties over medium heat for 4 to 5 minutes per side until golden brown.
6. For the dip, stir the soy yogurt with the lemon juice, salt and pepper. Finely chop the parsley and stir it in.
7. Halve the whole grain rolls and toast the cut sides briefly in the pan or in the toaster.
8. Slice the avocado and the tomato, and wash the lettuce leaves.
9. Layer the bottom halves of the rolls with lettuce, patty, tomato and avocado, spread with dip, and serve with the lid on.