Prep 20 mins
Cook 20 mins
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.
- 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
- Preheat oven to 350*F.
- In a food processor, finely chop garlic, onions and carrots.
- Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
- Add lentils and water to pot, cover and bring to a boil.
- Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape.
- Remove lentils from heat and allow to cool for 10 minutes.
- In a food processor, chop parsley and almonds.
- In a large bowl, mix remaining ingredients with the lentils.
- Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized.
- Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.