Instructions
Follow the steps and taste along the way.
Cook the lentils
Rinse the lentils, put them in a saucepan, and pour in 450 ml of water. Bring to a boil and simmer gently for 12–14 minutes, until tender. If any water remains, drain it; then leave the lentils in the warm saucepan for a minute to steam dry.
Prepare the mixture
Preheat the oven to 220 °C. Finely grate the carrot and squeeze out the excess juice with your hands. Mash the cooled lentils with a fork, leaving them slightly chunky. Stir in the carrot, egg, rolled oats, parsley, cumin, paprika, black pepper, 3 g of salt, and 5 ml of olive oil. Let stand for 8 minutes so the oats can absorb the moisture.
Shape the patties
Line a baking sheet with parchment paper. Shape the mixture into 12 patties, about 6 cm in diameter and 1.5 cm thick. Arrange them on the baking sheet and brush their surfaces evenly with the remaining 10 ml of olive oil.
Bake until golden
Bake at 220 °C for 12 minutes, then carefully flip the patties and bake for another 8–10 minutes. They should have golden-brown edges and a firm, lightly crisp surface; the centers will remain soft.
Mix the dip and serve
While the patties bake, mix the yogurt with the lemon juice, lemon zest, and 0.5 g of salt. Serve the dip chilled and the patties warm, ideally soon after baking.
