Linsenlaibchen auf Gurken-Kohlrabi-Joghurt Salat

Lens loib on cucumber-cabbage-yogurt salad

This recipe for lentil patties with cucumber and kohlrabi salad is not only unbeatably delicious, but also particularly healthy. Lentils provide plant-based protein, fiber and important micronutrients. Garlic and onions strengthen the immune system, while curcumin has an anti-inflammatory effect. The fresh salad is rich in vitamins and antioxidants, promotes digestion and general well-being.

Summary of the benefits of the constitutional type:

For Lung type:

Warming lenses: Calm the nervous system.
Calming spices: Cumin and turmeric reduce nervousness.
Hydrating salad: Gentle cooling without disturbing lung balance.

For Beken type:

Light proteins: Support energy without weighing you down.
Digestive spices: Cumin and turmeric reduce sluggishness.
Fresh ingredients: Bring lightness, reduce stagnation.
Low-fat preparation: Supports healthy weight regulation.

For Tripa type:

Cooling ingredients: Cucumber-kohlrabi salad reduces internal heat.
Anti-inflammatory spices: Turmeric regulates heat.
Balanced nutrients: Avoids excess heaviness and fat.
Gentle acids: Lemon juice supports digestion and pH balance.

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Ingredients

2 small onion (approx. 80g)
1-2 cloves of garlic
60 g black beluga lentils
60 g red lentils
250 ml vegetable soup
1 teaspoon paprika powder
1 pinch of cumin
2 ML jamu:MAGIC or 1 tsp turmeric
Some chopped parsley
1 organic free-range egg (soaked linseed is a vegan alternative)
4 tablespoons breadcrumbs

For the salad:

1 medium-sized cucumber
1 kohlrabi
100 g natural yogurt
salt, pepper
juice of one lemon
3 tablespoons olive oil

Here's how it's done:

Peel the onion and garlic, chop finely and sauté in olive oil.
Add washed lentils and sauté briefly.
Pour in the soup, add paprika powder and a pinch of cumin and simmer over moderate heat until the liquid has completely evaporated.
Place the lentils in a bowl and let cool.
Mix in parsley, 1 egg, 4 tablespoons breadcrumbs and 2 measuring spoons jamuMAGIC and form 10 patties from the mixture.
Fry in hot oil or butter until golden brown on both sides.
For the salad, peel the cucumber and kohlrabi and slice them thinly.
Mix yoghurt, lemon juice and olive oil with salt and pepper until smooth and pour over the salad Place the lentil patties on top and enjoy.