Spicy lentils balls with yogurt dip and pink peppercorn

Recipe of the chef Rubina Rovini


for 4

200g Bartolini lentils
100g Greek yogurt 
50g grated Parmesan
4 toasts
1 egg- 1 lime- 1/2 clove of garlic
cumin- fresh coriander
milk- bread crumbs
salt- pink peppercorn
Bartolini DOP extra virgin olive oil


Mix in a bowl yogurt with a little bit of lime juice, season with salt, pink peppercorn and the lime’s rind. Conserve in the fridge.
Boil the lentils in a pot of boiling water after having left them to soak for about 2 hours. Drain and leave them to cool.
Soak the bread without its crust in a little bit of milk, squeeze it out and add the lentils, garlic, Parmesan, cumin, coriander and salt.
Oil on hands, shape the balls and toss in the beaten egg and after in the bread crumbs.
Bake at 200°C for about 15 minutes, until they are browned.
Serve them lukewarm with the yogurt’s dip and salad.