Red Lentil Cakes with Harissa

Name: Red Lentil Cakes with Harissa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Tunisian & Sahel
Ingredients: 1 medium yellow onion; 4 garlic cloves; 2 carrots; 1 tbsp extra virgin olive oil; 1.5 cup dried red lentils; 1.5 cup water; 0.25 cup fresh parsley; 0.5 lemon; 0.25 cup almonds; 2 tbsp harissa; 2 tbsp whole wheat flour; 1 egg; 1 tsp turmeric; 1 tsp black pepper

Oven-baked lentils, carrots and lemon, warmed with harissa and turmeric, a Tunisian dish. Serve with lemon wedge and harissa.

40 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
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.
5 min
2
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.
3
Remove lentils from heat and allow to cool for 10 minutes. In a food processor, chop parsley and almonds.
10 min
4
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.
5
Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.
20 min