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Sunday, March 29, 2015

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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