Red lentils with feta, spicy aubergine salad and mint cucumber raita

The first week of our slow carb diet is almost over. We are fine. The adults have actually lost some weight and sleep better at night. The child is relaxed and less vicious. (Maybe that's just my imagination?) But most parents know the effect when their child is "on sugar" and is hyperactive around the area.) All right.

Almost. we got caught during the day, as we felt for the first time a little boredom with respect to the diet. Organic meat products or tofu combined with salad or vegetables - a great thing. But the feeling of biting into a loaf ... HACH! Yes, I know: that is whining on a high level. The children in Africa, etc. But we still have to face the temptations and problems of our overcrowded convenience Europe. And your own trained preferences.

So, when the man asked in such a certain tone yesterday, "Is there something new with a vegetable pan today?", It was clear: I have to make a change. Resist the beginnings of boredom and frustration on the slow carb plate !!

So I invited my good friends Frollein Kichererbse and Madame Rote Linse and started a little experiment. In addition there was from the inflationary vegetables present with us two fast-laced side dishes with strong aromas; something fresh and spicy:

Red lentils with feta, spicy aubergine salad & mint cucumber raita ​​strong>

I have to admit that I have no idea had what will become of the chickpea-lentil experiment. It could have been good that we had crumbly or mushy puree on the plates. But in fact the little cakes have become really great. I left them in the oven for a long time, so that the cakes have developed a very bread- or paste-like consistency. If you like it a bit more moist like a patty, simply shorten the baking time given below by 10-15 minutes.

The aubergine salad comes out with little olive oil and impresses with a slight hint of garlic with oriental sharpness. Cucumber Raita is wonderfully kept in check.

And this is how it works for 4 people:

Red Lentil with Feta ​​strong>

250 g Red Lentils in sieve and rinse under running water thoroughly (this prevents foaming during cooking). Drain the lenses, place in a pot and cover well with water . Do not salt, otherwise the lenses will remain hard. Bake the lentils and leave to simmer for 20 minutes . If it still forms foam, scoop it off with a spoon. If the lenses are easily disintegrated, drain into a fine-mesh sieve and drain very well. If necessary, additionally squeeze out the liquid with the spoon. Set aside and allow to cool.

While the lentils are cooking, 1 small onion and 1 clove of garlic peel and combine with 1/2 pepper into very fine cubes. Melt 1 tablespoon of butter in a small pan and fry the diced vegetables on a low heat. When the onions are glassy, ​​ stir in 1 teaspoon garam masala (Indian spice mixture) and 1 teaspoon salt and continue to fry for about 1 minute.Finely chop a few stems of parsley

In a bowl, cook the cooked red lentils with the diced vegetables, the crushed chickpeas, 1 egg and the parsley very well knead. If necessary, add some more salt.

Spread 1 baking tray with baking paper and preheat the oven to 175 degrees .

1/2 packet feta ​​strong> (from sheep's milk) cut into flat slices. Flatten some of the lens mass on the palm of your hand, place a slice of feta on it, cover with some of the lentil mass, and form a flat little goblet out of it. The feta should be completely enclosed. Place the casserole on the baking tray.

Process the remaining lentil and feta as well. Place a chickpea on each little piece and sprinkle with sesame . Finally, sprinkle each casserole with about sesame oil , put it in the middle of the oven and bake for 40 minutes .

Serve warm or cold.

Spicy Eggplant Salad

1 kg of Eggplant peel (do not worry, cooking will leave the garlic aroma dainty). Cover the eggplant cubes and garlic cloves in a pot with salted water and cook for 25 minutes . The eggplants should then be very soft. Drain into a fine-mesh sieve and squeeze out the liquid very carefully with a spoon. Put the aubergines in a bowl and combine with 4 tablespoons olive oil , 2 tablespoons vinegar , 1 teaspoon salt , 1/2 teaspoon paprika Mix 1 teaspoon ground cumin (cumin) and 1 pinch of cayenne pepper carefully. Cover and allow to straighten for at least two hours. May taste again before serving.

Mint Cucumber Raita ​​strong> grate 1 snake cucumber with a bowl and place in a bowl. Finely cut 1/2 bunch fresh mint . Puree 2 onions with 1/3 cup cream or 2 tablespoons of creme fraiche. Add mint and onion cream to the cucumber and season with salt and pepper . Let something go through.