Turkish Lentil and Carrot Salad

Boil the lentils with 1 liter of water in a saucepan. 1 mint sprig briefly under lime water abbrauseen and with the bay leaves to the lentils form. Later, with the lid closed, gently simmer for 25 minutes.

In the meantime, rinse the carrots, clean them, remove the peel and cut them into slices about 1 cm thick. Add the carrot pieces to the lentils and cook for another 10 minutes until the lentils and carrot pieces are soft. Now drain well in a sieve. Stir in the oil, season with salt and cool.

Remove the peel from the garlic and press it into a small baking bowl. Rinse the mint under cold water and shake dry. Pluck off the leaves and chop finely. On it the yogurt with the MInze to the garlic form, mix extensively and season with salt and paprika. Bring the mint sauce separately to the salad to the table.

Tip: Use a normal or light yogurt as needed!

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