Lentils are consistently rated one of the world’s healthiest foods. Filled with B Vitamins, folate, calcium and phosphorus, they are also a great source of protein and iron, making them a staple of vegetarian diets all over the world. A great way to use red lentils, this is delicious. A recipe from Tunisia. From generationyfoodie.
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- 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
- 1Preheat oven to 350*F.
- 2In a food processor, finely chop garlic, onions and carrots.
- 3Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
- 4Add lentils and water to pot, cover and bring to a boil.
- 5Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape.
- 6Remove lentils from heat and allow to cool for 10 minutes.
- 7In a food processor, chop parsley and almonds.
- 8In a large bowl, mix remaining ingredients with the lentils.
- 9Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized.
- 10Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.
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Nutritional Facts for Red Lentil Cakes With Harissa
Serving Size: 1 (174 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 267.1
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 0.9 g
- Cholesterol 31.0 mg
- Sodium 52.8 mg
- Total Carbohydrate 37.3 g
- Dietary Fiber 16.8 g
- Sugars 3.2 g
- Protein 15.6 g
The following items or measurements are not included: