- ½ tsp of curry powder
- 1 cup crimson lentils *
- 1 cup beluga lentils*
- 1 cup split peas
- 1 cup sweet onions diced
- 1 Tbsp. garlic, minced
- 1 Tbsp. olive oil
- 3 quarts water
- 2 Tbsp. garam masala*
- 3 Tbsp. olive oil, to sauté the cakes
- 1/3 cup raisins
- 1/4 tsp. salt or to taste
- 1/4 tsp. black pepper or to taste
- Pour 3 Tbsp. of olive oil in a large sauce pan over medium heat and sauté the onions and garlic until translucent.
- Add crimson and beluga lentils, split peas, garam masala and curry powder.
- Sauté for about three to five minutes.
- Add water to the mixture and bring it to a gentle boil.
- Bring heat down to a simmer and cook until soft, then drain cooking liquid.
- In a food processor, puree three quarters of the mixture until nice and smooth, saving one quarter of the mixture to add to add texture.
- Fold whole lentils and raisins into puree and mix well.
- Adjust seasoning if necessary.
- Portion into two or three ounce cakes and sauté over medium heat and sear lentil cakes one minute per side.
- Serve immediately with your favorite salad.
*Crimson lentils are orange colored and shelled. They are high in protein and cook faster than other lentils. Because they cook so quickly they make a great thickener for soups and sauces.
*Beluga lentils or black beluga lentils are great for use in soups and salads. They are one of the smallest of the lentil family and are easy to cook.
*Garam masala is a mixture of spices that is common in Indian and South Asian cuisines. It is usually a blend of pepper, cloves, cinnamon, cumin and cardamom although variations exist.
- Omit the raisins and add chopped walnuts
- Serve over rice
- Serve with plain Greek yogurt or raita (a yogurt based sauce)
Nutrition Information per serving
Fat: 7.8 g
Protein: 17 g
Carbohydrates: 46 g
Fiber: 13 g
Sodium: 167 mg
Cholesterol: 0 mg
Recipe from: Beano
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