- Patties:
- 2 cups dry lentils
- 1 tablespoon olive oil
- water to cover
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 stalk celery, chopped
- 8 cups cooked brown rice
- 1 cup tahini
- 1 cup Dijon mustard
- 1/2 bunch parsley, chopped
- 1/4 cup lemon juice
- 2 cups fine bread crumbs
- Sauce:
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 2 tablespoons ground cumin
- 1 cup tahini
- 1 cup water, or to taste
- 1/4 cup lemon juice
- salt to taste
- Put lentils in a large pot with enough water to cover by 2 inches; bring to a boil and cook until tender, about 20 minutes. Transfer lentils to a large bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onion, bell pepper, and celery in hot oil until onion is slightly browned, 5 to 7 minutes; add to lentils and stir.
- Stir rice, 1 cup tahini, mustard, lemon juice, parsley, and lemon juice into the lentil mixture; shape into patties.
- Spread bread crumbs into a wide, shallow bowl. Press patties into the bread crumbs to coat.
- Heat 1/4 cup olive oil in a saucepan over medium-high heat. saute garlic in olive oil until fragrant, 1 to 2 minutes. Stir cumin into the oil and remove pan from heat; add water, 1 cup tahini, and lemon juice and stir until smooth. Season sauce with salt.
- Heat a large skillet over medium heat. Cook patties in hot skillet until beginning to crisp, 7 to 10 minutes per side. Drizzle sauce over patties to serve.
03/31/2018
recipepes.com
Mediterranean Lentil Patties, recipe
PT15M
PT1H
5
455 calories
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