Ingrédients

• 300g brown or green lentils, rinsed
• 1 large red onion, finely chopped
• 4 cloves garlic, minced
• 60g walnuts, toasted and chopped
• 50g fresh parsley, chopped
• 25g fresh mint, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 60g whole-wheat flour
• 4 tablespoons olive oil, divided
• 300g plain Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Place the rinsed lentils in a medium pot, cover with water, and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until tender. Drain thoroughly and let cool slightly.
2. 2.While lentils cook, heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft. Add the minced garlic and cook for another minute until fragrant.
3. 3.In a food processor, combine the cooked lentils, sautéed onion and garlic, toasted walnuts, fresh parsley, mint, cumin, coriander, and whole-wheat flour. Season with salt and pepper. Pulse until the mixture is combined but still retains some texture.
4. 4.Divide the mixture into 8 equal portions and shape them into patties about 2cm thick.
5. 5.Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the patties in the pan and cook for 4-5 minutes per side, until golden brown and crisp.
6. 6.While the patties are cooking, prepare the dip. In a small bowl, whisk together the Greek yogurt, lemon juice, and smoked paprika. Season with a pinch of salt.
7. 7.Serve the hot lentil patties immediately with the cool spiced yogurt dip. They pair well with a simple green salad.

Informations nutritionnelles

Pourquoi cette recette