Lentil Balls with Cocktail Tomatoes

Soak mountain lentils in tap water for 4-8 h, bring to boil with thyme sprigs and bay spice and cook gently on stove for 30-40 min with lid closed until lentils begin to break down. Pull saucepan away from heat and cut out thyme sprigs and bay spice.

Add whole wheat groats, stirring vigorously, and gently toss for another 3-4 min. Depending on the consistency, add a little tap water and leave to swell for half an hour.

Finely dice carrots and onions, sauté in olive oil and cover with lid. Mix lentils with carrots and balsamic vinegar, onions, curd cheese, sea salt, cayenne pepper and thyme, season well and add egg. Arrange x4 balls of about 45 g each with wet hands, roll in sesame seeds and place on a greased baking tray. Bake at 180 degrees for 25 minutes, let cool and put 1 lentil ball and 1-2 cocktail tomatoes together with a wooden stick. Serve with potato salad with rocket.

Our tip: Use fresh thyme for an aromatic flavor note!

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