Lentil Loaf with Yogurt Dip




Rating: 3.31 / 5.00 (255 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the lentil loaf:













For the yogurt dip:







Instructions:

For the lentil loaf with yogurt dip, first rinse the lentils in a sieve and add to the boiling broth in a pot. Cook in it for about 15 minutes until soft. Meanwhile, clean and chop the mushrooms. Wash and clean the spring onions and cut them into rings. Peel and finely chop the garlic. Sauté with the scallions and mushrooms in a tablespoon of hot oil for 1 to 2 minutes. Remove from the heat.

Drain the lentils, drain well and place in a bowl. Let cool slightly, then knead with the vegetables, egg, salt, paprika and pepper. Mix in as many breadcrumbs as necessary until the mixture is easily malleable. Shape into 8 to 12 loaves and fry in batches in a hot pan in the remaining oil for 3 to 4 minutes per side until golden brown.

For the dip, mix the yogurt with the chives until creamy and season with lemon juice, salt and pepper. Serve the lentil loaves with the yogurt dip.

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