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Spicy red lentil biscuits in a pita bread
Pita bread with coleslaw and red lentil quinoa biscuits. Tasty with harissa
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Ingredients
Directions
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Boil the lentils and quinoa in water with salt for 10 minutes. Drain and let dry for 3 minutes.
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Put the lentil quino mixture together with the cumin, flour, smoked paprika, harissa and coriander in the bowl of the food processor.
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Grind to a coarse puree and season with salt and pepper. Allow to cool to room temperature in 15 minutes. Cover and put in the refrigerator for 30 minutes.
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Cut the leaves of fresh mint into strips. Mix in a large bowl with the white cabbage, yogurt and vinegar. Season with pepper.
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Form 20 balls of the lentil puree with wet hands and push them a little flat into cookies of approx. 1½ cm thick. Roll them through the rest of the flower.
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Heat the oil in a frying pan and bake the cookies in parts 4 min. Turn halfway. Keep warm on a plate under a lid or aluminum foil.
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In the meantime, prepare the pita bread according to the instructions on the packaging. Fill the pita bread with the coleslaw and cookies.
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Divide the rest of the yoghurt and serve immediately. Yummy! .
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Nutrition
730Calories
Sodium15% DV355mg
Fat46% DV30g
Protein48% DV24g
Carbs29% DV87g
Fiber36% DV9g
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