Ingredients
For the lentil bulgur balls
For the pearl couscous and yogurt sauce
- 350 g Pearl couscous
- 400 g vegan yogurt
- 100 ml Water
- 1 Garlic clove
- 1 teaspoon dried mint
- 1/2 teaspoon Cinnamon
- 1 tablespoon Lemon juice (optional)
For the topping
- 15 g Parsley
- 15 g Mint
- 30 g Almonds
Zubereitung
Preparation lentil bulgur balls
- Peel and finely chop the onion and garlic.
- Rinse lentils under running water.
- Heat half of the oil in a saucepan and sauté the onions and garlic for about 3 minutes.
- Add lentils, fry briefly, pour water and simmer for about 5 minutes.
- Add bulgur, cumin, paprika, cinnamon, salt and pepper. Put the lid on the pot and let it simmer on low heat for about 15 minutes.
- Then stir well and allow to cool slightly.
- Meanwhile, cook the pearl couscous according to package directions.
- Wash and finely chop the parsley.
- Fold in starch and parsley and season lentil-bulgur mixture as needed.
- Form small balls from the lentil-bulgur mixture.
- Heat remaining olive oil in a pan and fry balls in it until crispy all over.
Preparation yogurt sauce
- Peel garlic and crush in a mortar or grate finely with a grater.
- Place yogurt and water in a saucepan and bring to a boil briefly. Then turn the heat to medium and simmer until the sauce thickens a bit.
- Stir garlic, mint and cinnamon into the sauce and season with salt and pepper.
- Stir in pearl couscous and keep warm.
- For the topping, wash and chop herbs. Also chop the almonds.
- Divide lentil-bulgur balls with pearl couscous in yogurt sauce on plates and top with herbs and almonds.
Nährwerte
Serving: 490g | Calories: 737kcal | Carbohydrates: 105.3g | Protein: 32.6g | Fat: 17.3g