Red Lentil Cakes With Harissa
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 1 medium yellow onion
- 4 garlic cloves
- 2 carrots, peeled
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups dried red lentils, rinsed
- 1 1/2 cups water or 1 1/2 cups low sodium broth
- 1/4 cup fresh parsley, washed
- 1/2 lemon, juice of
- 1/4 cup almonds
- 2 tablespoons harissa
- 2 tablespoons whole wheat flour
- 1 egg, lightly beaten (vegan substitute -- flax egg)
- 1 teaspoon turmeric
- 1 teaspoon black pepper
Recipe
- 1 preheat oven to 350*f.
- 2 in a food processor, finely chop garlic, onions and carrots.
- 3 saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
- 4 add lentils and water to pot, cover and bring to a boil.
- 5 reduce heat to med-low and cook until lentils have absorbed all the water. they should be soft, but still maintain their shape.
- 6 remove lentils from heat and allow to cool for 10 minutes.
- 7 in a food processor, chop parsley and almonds.
- 8 in a large bowl, mix remaining ingredients with the lentils.
- 9 carefully shape lentil mixture into patties and place on a greased cookie sheet. aim for hockey puck sized.
- 10 bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.
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