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meatballs spicy red lentils

While not exactly a connoisseur of Asian cuisine or exotic, the dish covered by this post I found very tasty and satisfying to my palate.
The recipe comes from the monthly Gambero Rosso namely the number of January 2011.
They are simple vegetarian meatballs, as a basis of red lentils, seasoned with tandoori spice, which makes them pleasantly spicy.
Well, as rightly suggested by accompanying greek yogurt with every bite you get a pair in my opinion the success assured. Another feature is the crispy shell enclosing a soft interior, a real taste of poetry!
Here's the recipe: Ingredients



250 grams of red lentils 1 tablespoon peeled
or otherwise mixed tandoori spices like cumin, coriander and Parika
2 tablespoons finely chopped garlic and onion 1 bunch of parsley


2 eggs 20 grams of stale bread
2 tablespoons extra virgin olive oil Parmesan


breadcrumbs Oil for frying (olive or peanut)

How to prepare

In a large pot, fry the garlic with the onion, add the lentils, water flush, cover and cook for about three quarters of an hour over low heat. Add salt and let cool well. pour lentils (very dry!) \u200b\u200bin a bowl, add the chopped parsley, spices, egg white of an egg, Parmesan cheese and bread. Work the mixture well and let stand in refrigerator covered with foil for 15 minutes. Shape into balls, dip in the order in flour, egg and breadcrumbs.
Fry in abundant oil is hot, move the balls into the absorbent paper (like paper towel rolls or fried) and serve immediately, accompanied by a yoghurt sauce (preferably greek yogurt).