LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD
Inspired by falafel, these Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad are made from a purée of raw red lentils, harissa, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 8 cakes
Number Of Ingredients 15
Steps:
- Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
- Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
- Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.
Nutrition Facts : Calories 305 g, Cholesterol 59 g, Fiber 8 g, Protein 22 g, SaturatedFat 3 g, Sodium 379 g
RED LENTIL CAKES WITH HARISSA
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.
Provided by Sharon123
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
LENTIL CAKES
In India, these light, spongy snacks from the region of Gujarat are as popular as samosas or pakoras, but they are much easier to make.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Grease a 7-inch cake pan with vegetable oil. In a bowl, whisk the yogurt and the gram flour together to a smooth batter.
- In a food processor, blend the green chiles, ginger, lemon juice, 1 tablespoon vegetable oil, and 2 tablespoons of the water to a smooth paste. Add the chile paste, turmeric, salt, and 1 teaspoon of the sugar to the batter, and stir until well combined. Loosen the batter if necessary with a teaspoon of water to return it to the consistency of heavy cream. Add the fruit salts, and stir well to combine, then set aside for 4 to 5 minutes.
- Fill the saucepan of an 8-inch double boiler with water and bring to a boil. (Alternatively, place a biscuit cutter of the same size or an upturned heatproof bowl into a large, heavy-based pan and pour enough water into the pan to reach halfway up the sides of the bowl. Cover the pan with a lid and bring the water to a boil.)
- Pour the batter into the greased cake pan and carefully lower it into the double boiler. Cover the pan with a lid and steam the cake over a medium heat for 18 to 20 minutes, or until a toothpick inserted into the batter comes out clean.
- Heat the remaining 1 tablespoon oil in a small pan over medium heat. When the oil is hot, add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Be careful of the popping seeds and splatter of oil.
- When the mustard seeds have started to pop, add the sesame seeds and curry leaves and fry for another minute, or until the sesame seeds are golden brown. Discard the curry leaves.
- Add the remaining 4 tablespoons of water and the remaining teaspoon of sugar and boil for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup.
- To serve, turn out the lentil cake onto a serving plate. Pour the syrup evenly over the cake. Sprinkle over the fresh coriander and coconut.
SPICY HARISSA CHICKEN WITH LENTILS
This healthy one-pot from reader Sarah Oliver with chicken thighs, Puy lentils and harissa is packed with flavour - hearty, filling and low in calories
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
- Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
- Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.
Nutrition Facts : Calories 440 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium
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- In a medium saucepan over high heat, bring the lentils and broth to a boil then reduce the heat and simmer, adding more water if necessary, until tender, 10 to 12 minutes. There should be almost no cooking liquid left when the lentils are done.
- Meanwhile, in a medium skillet over medium heat, warm the oil. Cook the onions, stirring occasionally, until softened and golden brown, about 12 minutes. Add the sugar, stir, and cook for 1 minute more.
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4.2/5 (4)Category Entree, Side DishCuisine Gluten Free, Nut Free, Soy Free, VeganTotal Time 1 hr
- Place the lentils in a small pot with the 2 cups water. Bring to a boil and reduce to a simmer. Simmer the lentils with the lid of your pot on but slightly ajar (to allow steam to escape) for 20 minutes, or until they're turning into a thick, mushy mixture. Once all of the water has been absorbed, remove the lentils from heat and set them aside to cool somewhat.
- Heat the oil over medium heat in a large skillet or cast iron frying pan. Add the onions and cook for 5-7 minutes, or until the onions are clear and soft. Add a few tablespoons of water as you go along to prevent sticking. When the onions are soft, add the garlic and cook for another 1-2 minutes, or until the garlic is fragrant but not burning. Stir in the cumin, paprika, oregano, harissa, salt, and lemon juice, along with the lentils. Mix everything around gently in the skillet or pan to incorporate the seasonings. Allow the mixture to cool for a few moments.
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