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Rinse the red split lentils under cold water. In a pot, add the lentils and enough water to cover them. Bring to a boil, then lower the heat and simmer for 15-20 minutes, or until the lentils are soft. Drain any excess water and set aside to cool.
Prepare the Vegetables:
While the lentils are cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and grated carrot. Sauté for 5-7 minutes until the vegetables soften. Add the minced garlic, cumin, coriander, turmeric, salt, and pepper. Stir and cook for another 1-2 minutes.
Combine the Ingredients:
Once the lentils have cooled slightly, transfer them to a large mixing bowl. Add the sautéed vegetables, lemon juice, and fresh herbs (optional). Mix well. If the mixture is too loose, add breadcrumbs for better binding.
Shape the Patties:
Take small portions of the mixture and form them into small patties (about 2 inches in diameter).
Cook the Patties:
Heat a non-stick skillet over medium heat and add a little olive oil. Fry the patties for 3-4 minutes on each side until golden brown and crispy.
Serve:
Serve the patties warm with a dipping sauce, salad, or in a sandwich.
Serving and Storage Tips:
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