Delicious lentil and couscous balls, fragrant with parsley, lemon juice and cumin. Recipe from Katherina Seiser’s „Immer wieder vegan“. We serve it with mustardy potatoes and fresh lettuce.
Instructions:
– Measure 200gr of red lentils and wash well
– Add 500gr of water and put on to boil
– Boil for 10-15 minutes until lentils are done
– When done, add 100gr of couscous and let sit covered for 10 mins
– Add some boiling water if necessary
– Peel and chop potatoes, put on to boil
– Chop a medium onion and a garlic clove, fry in some olive oil
– Finely chop 50gr of parsley
– Add parsley, onion and garlic to a big bowl
– Add some lemon juice, salt, 1 tbsp of cumin, 2 tbsp of tomato paste
– Tip in lentils and couscous when done
– Add chickpea flour if too dry and form balls
– Season potatoes with a dressing of 2 tbsp olive oil, 2 tbsp white wine vinegar and a tsp of mustard
– Serve with washed lettuce
Ingredients:
– Lettuce
– 50gr Parsley
– Potatoes
– 100gr of onion
– Garlic clove
– Lemon juice
– 200gr of red lentils
– 100gr of couscous
– Cumin
– Tomato paste
– Chickpea flour
– Salt
– Olive oil
– White wine vinegar
– Mustard
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