1. Start with the lentil salad by peeling the carrot and cutting it into small dices. Peel the garlic and cut it into thin slices. Heat up a large pan with some olive oil, add the diced carrot and garlic slices and fry until slightly soft. Add the lentils and cook them for 1-2 minutes, add the veggie broth powder, mix and then add the water and stir. Reduce the heat and let the lentils simmer for about 10 minutes. While the veggies are cooking wash, half and core the pepper – cut into small dices. Cut the spring onion into rings and set both to the side. As soon as the lentils are soft (but not mushy) take off the heat, add the sweet chili sauce and season with salt and pepper. Add the diced pepper and set aside.

2. While the lentils are cooking you can prepare the meatballs. Peel the garlic and dice it finely. Add the ground beef, diced garlic, cumin powder, and paprika powder to a bowl and mix well. Season with Tabasco, salt, and pepper. Divide into four portions and shape into little logs/sausages and »impale« them with the wooden skewers. Heat up a frying pan with some oil and fry the Köfte from all sides until nicely browned – about 5-6 minutes.

3. For the yogurt sauce wash the lemon with hot water and dry it again. Zest and juice the lemon. Season the yogurt to your liking with the lemon zest, lemon juice as well as salt and pepper.

4. Add some of the warm lentil salad on each plate, place two Köfte on top and decorate with the spring onion rings. Serve with the yogurt sauce.