Ingredients for 4 people:
1 onion
1 clove of garlic
4 tablespoons oil
3 tsp yellow curry powder
1 tsp red curry powder
1 tsp. paprika, red hot
100 g red lentils
salt, pepper
1 egg yolk (M)
4 toast rolls
a few leaves of lollo biondo or green oak leaf lettuce
2 tablespoons chili ketchup
2 tablespoons salad mayonnaise
2 tomatoes
Preparation:
1. Peel and dice onion and garlic finely. Heat 1 tablespoon of oil in a pot. Sauté onion and garlic until translucent. Add curry powder (both types) and paprika and deglaze with 250 ml water. Add the lentils.
2. Cover and simmer over medium heat for about 15 minutes until the lentils have completely absorbed the liquid.
3. Pour into a bowl and season with salt and pepper. Let cool.
4. Knead the egg yolk into the lentils and form 4 burger patties with slightly moistened hands.
5. Fry the lentil patties in the remaining oil on both sides for approx. 4 minutes.
6. Place the toast buns in the oven at 150°C (gas: level 1-2, fan oven: 130 degrees) for a few minutes. Slice the buns open and top with lettuce leaves, chili ketchup, salad mayonnaise and the lentil patties. Rinse tomatoes, cut into slices
and place on top. Place top halves on top.
Preparation time approx. 30 minutes + cooling time
Nutritional values per serving approx.:
calories: 316
Joule: 1321
Protein: 12,5 g
Fat: 9,45 g
Carbohydrates: 44.5 g
(FoodCentrale by ddp images)
