Lentil balls with dill yoghurt

175 g boiled red lentils

1 egg

0,5 dl bread crumbs

0,5 carrot

0,5 onion

1 clove of garlic

0,5 dl grated cheese

2 table spoons chopped dill

1 lemon, zest

0,5 tea spoon salt

pepper

butter

1 dl fat yoghurt

2 table spoon chopped red onion

2 table spoons chopped dill

1 tea spoon honey

rice for 2 portions

Boil the rice. Mix lentils, egg and bread crumbs in a mixer. Stir in grated carrot, grated onion and grated garlic. Add the cheese, 2 table spoons of dill, lemon zest, salt and pepper. Roll into 16 balls. Fry golden in some butter. Stir together yoghurt, chopped red onion, 2 table spoons of dill and honey to a sauce. Add salt and pepper if needed. Serve the lentil balls with rice and dill yoghurt.