Red lentil cakes with garlic and sage
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | small | Onion; minced |
| 1 | Clove garlic; minced | |
| 1 | cup | Dried red lentils |
| ½ | cup | Whole wheat or white couscous |
| 3½ | cup | Vegetable stock |
| ½ | teaspoon | Fresh lemongrass; minced |
| 1 | teaspoon | Fresh sage; minced |
| 2 | teaspoons | Reduced-sodium soy sauce |
Directions
Heat a medium saucepan on medium-high heat then add the olive oil, onion, and garlic. Saute until fragrant and slightly wilted, about 2-½ minutes.
Add the lentils, couscous, stock, lemongrass, sage, and soy sauce and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes, then remove the pan from the heat. Cover the pan and let it sit for 10 minutes.
Transfer the mixture to a processor or blender, whizzing until pureed. When the puree is cool enough to handle, in about 4 minutes, form it into 12 firm 2" cakes. (To reheat, sizzle the cakes in a lightly oiled nonstick saute pan for about 1minute on each side.) NOTES : 180 calories per serving, 1½ grams fat (7% calories from fat) Recipe by: Savoring the day by judith benn hurley Converted by MM_Buster v2.0l.
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