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.