Lentil Frikadellen (German-style Lentil Patties)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Soak the dry red lentils in cold water for at least 2 hours or overnight, then drain and rinse well with cold water.
2. 2
   Roughly chop the mushrooms, shallot, and garlic. Pulse them together in a food processor until finely chopped but still textured, not puréed.
   ▶ ≈1:37
3. 3
   Heat olive oil in a pan and add the mushroom mixture. Season with salt and pepper, cooking over low heat until the moisture evaporates.
   ▶ ≈2:21
4. 4
   Process the soaked lentils in a food processor. Add the drained kidney beans and pulse until fine and well combined, but retaining some texture. Add water as needed, up to 50 ml, to aid processing.
   ▶ ≈2:38
5. 5
   Transfer the lentil-bean mixture to a bowl. Fold in the cooled mushrooms, then add paprika, cayenne, oregano, tomato paste, salt, and pepper. Mix thoroughly until well combined.
   ▶ ≈3:29
6. 6
   Wipe the pan clean and heat about 50 ml of olive oil. Using a spoon or wet hands, form the mixture into patties roughly 1 cm thick. Fry in the hot oil.
   ▶ ≈5:01
7. 7
   Cook over medium heat, turning once when golden brown on both sides. Remove and place on paper towels to drain excess oil.
   ▶ ≈5:51
8. 8
   Make the dip: combine yogurt, lemon zest, lemon juice, fresh basil, salt, and pepper. Mix well.
   ▶ ≈6:28
9. 9
   Serve the lentil patties with the lemon-basil dip and a fresh salad.
   ▶ ≈7:20