Lentil medallion recipe with yogurt sauce

We love spoon dishes but they are not the only way to enjoy vegetables. These lentil medallions with yogurt sauce are great to take as is or in a salad, to take away in a taper or to fill fajitas, naan bread or arepas.

In the form of mini hamburgers or vegetable pancakes, the name is the least, the fact is that it is a simple and healthy way to take lentils in a different way, to also remember when hot days arrive. You can add vegetables to taste, more or less chopped, and the spices you prefer. You know, friends of the spicy, do not hesitate to add a little chili to the dough.


For 10 units
  • Red or coral lentils 200 g
  • Spring onion 1
  • Red pepper
  • Green pepper
  • Fresh ginger 1 piece peeled
  • Peeled garlic clove 1
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • Sweet or spicy paprika, 1/4 teaspoon
  • Fresh parsley or coriander
  • Lightly beaten egg 1
  • 3-4 tablespoons breadcrumbs
  • Plain yogurt 250 g
  • Lemon juice 5 ml
  • Dijon mustard 5 ml
  • Extra virgin olive oil
  • Ground black pepper
  • Salt

How to make lentil medallions with yogurt sauce

Difficulty: easy
  • Total time 45 m
  • Elaboration 25 m
  • Cooking 20 m
  • Repose 30 m

Wash the lentils well and drain until the water is no longer cloudy. Put them to cook with plenty of water in a pot until they are soft, about 30 minutes. Drain. Chop the chives and peppers and put them to sauté in a pan with a little oil. Add the grated ginger and the minced garlic clove.

Add the lentils and all the spices, seasoning to taste with the salt and pepper. Cook everything together for a few minutes and let cool. Place the mixture in a bowl, add the beaten egg and incorporate it well. Add breadcrumbs until a homogeneous and malleable mixture is obtained, not very sticky.

Let stand half an hour in the fridge. Heat a griddle or frying pan with a little oil. With wet hands, take portions of the dough and form medallions, shaped like small hamburgers, not too thick. Cook them on the griddle on both sides until golden brown. Mix all the ingredients of the yogurt sauce and serve together with the medallions.

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