- 100 g lentils (Puy lentils work best)
- 200 ml water
- 1 bay leaf
- 50 g carrot, finely diced
- 50 g celery, finely diced
- 50 g leek, finely diced
- 50 g onions, finely diced
- 50 g tomato, diced
- 10 ml tamari (soy sauce)
- cumin, curry, pepper, grated lemon
- 30 g finely ground bread crumbs
- 1⁄2 egg
- 5 g whole grain spelt flour
- 5 g olive oil
- Cook the lentils together with the bay leaf until soft. There should be no liquid left.
- Slightly fry the vegetables in a pan and add them to the boiled lentils. Season to taste with soy sauce, cumin, curry, pepper, lemon peel.
- Form little burgers or balls.
- Mix the egg with the flour, dip the burgers (balls) inside and afterwards roll them into the bread crumbs.
- Set them onto a baking tray. And spray some olive oil onto the top.
- Bake them for about ten minutes in a 160°C hot oven.
Story behind the recipe
I am a Chef at the SlowFood Chef Alliance, and I work in the Buchinger Wilhelmi Clinic. As a fasting clinic and teaching clinic for nutritional medicine, the health value of food has a very special significance.