Colorful Lentil Balls with Cucumber Yogurt Dip

Mild and colorful lentil balls with carrot, zucchini and bell pepper, which are easy to prepare ahead. Served with a fresh cucumber yogurt dip that kids usually like to try.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 200 g Red lentils
• 150 g Carrots
• 150 g Zucchini
• 1 Stück Red bell pepper
• 1 Stück Egg
• 50 g Cornstarch
• 60 g Gouda, grated
• 1 TL Sweet paprika powder
• 1 Bund Bunch of chives
• Salt
• Pepper
• 3 EL Cooking oil for frying
• 250 g Plain yogurt
• 100 g English cucumber
• 1 TL Lemon juice

Method

1. Bring the red lentils to a boil in a pot with 500 ml water and simmer over low heat for about 10 minutes, until soft and the water has been absorbed. Then let them cool.
2. Finely grate the carrots and zucchini, finely dice the bell pepper, and cut the chives into fine rolls.
3. Finely grate the cucumber for the dip and mix it with the yogurt, the lemon juice, a pinch of salt and half of the chives. Refrigerate.
4. Thoroughly mix the lentils, carrots, zucchini, bell pepper, egg, cornstarch, Gouda, paprika powder, the remaining chives, salt and pepper and let rest for 10 minutes. If the mixture is too soft, mix in a little more cornstarch.
5. With wet hands, shape the mixture into about 20 walnut-sized balls and press them down lightly.
6. Heat the cooking oil in a large pan and fry the balls in batches over medium heat, turning them, for about 6 to 8 minutes until golden brown all over.
7. Serve the warm lentil balls with the cucumber yogurt dip.