Rinse the lentils, cover with water and leave overnight (or for several hours). Drain the water, pour fresh water and cook until tender. Grind in a blender to puree state.Add the spices and chopped greens. The original recipe was cilantro, I didn't have it, I added dill, parsley and tarragon.

The resulting mixture to form the meatballs, and breaded in breadcrumbs and fry in vegetable oil until Golden brown.

To make the sauce, mix the yoghurt with the lime juice. Feeding, watering yogurt sauce. Bon appetit! PS Without the sauce turns a dish suitable for a vegetarian or Lenten table.