Pumpkin pottage with yoghurt and red lentil balls

Ingredients

• 300 g Summer squash
• 20 g Oat flour
• 3 g Vinegar, 10%
• 20 g Onion
• 10 g Parsley, fresh
• 15 g Dill weed, chopped, fresh
• 3 g Brown sugar
• 40 g Low fat plain yoghurt
• 80 g Red lentils
• 1/2 tsp Oilve oil
• 1 clove Garlic
• 1 g Cumin seeds

Method

1. Let the peeled pumpkin stand for a few minutes in the vinegar and salt, then put it to boil in a little less water than it will hold, add salt, onion and dill. When the pumpkin is cooked enough, make the meringue: mix the wholemeal flour with the sour cream until it is lump-free.
2. Turn off the heat under the simmer and slowly drizzle a ladleful of the cooking water over the floury sour cream, then whisk thoroughly until lump-free.
3. Drizzle again with a ladle and stir again.
4. Repeat this process until the cooking water and the whisk are at about the same temperature.
5. This is called whisking and is important so that the protein in the sour cream does not precipitate out.
6. Add the whisking mixture to the cooking stock, stirring continuously, then turn the heat back on and stir continuously to thicken the stock.
7. Bring to the boil again at the end, add a little sugar if you like.
8. Cook the lentil until tender and then strain it.
9. Put it in a blender, season with salt and pepper, add the garlic, onion and cumin and blend well.
10. Shape them into small „meatballs” and fry them on both sides in a pan with a little olive oil.
11. Serve with the pumpkin pottage.