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Lentil Cakes with Yogurt Dill sauce

April 14, 2021
Yields1 Serving
 ¾ cup dry lentils
 2 cups cooked lentils
 1 tbsp olive oil
 1 large shallot (or 1/2 cup diced red onion)
 5 garlic cloves (roughly chopped)
 1 lb mushrooms sliced
 ½ cup rolled oats
 ½ cup walnuts
 1 ½ tsp cumin
 1 ½ tsp curry
 ¾ tsp kosher salt
 1 egg (If vegan, substitute 1 TBSP flax with 3 TBSP water)
 2 tsp soy sauce, or Braggs Liquid Aminos
 ¼ cup chopped parsley (or cilantro)
Dill Yogurt Sauce
 1 cup plain yogurt
 2 tsp finely chopped fresh dill (or more to taste)
 salt- to taste
1

Cook ⅔ -¾ cup dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.

2

While the lentils are cooking, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.

3

In a food processor, blend the oats into a course flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, egg (or flax and water) and pulse repeatedly until it’s well combined and forms a thick dough. It doesn’t need to be smooth…a little texture is good. Transfer mixture to a medium bowl and mix in the remaining cooked lentils and fresh herbs.

4

Using wet hands form into 8-10 little cakes or 4-5 burger patties.

5

Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping. This insures they don’t stick to the skillet. As they form a crust, they release from the pan more easily.

6

Serve with the remaining mushrooms on a bed of sauteed spinach with dill yogurt sauce.

Ingredients

 ¾ cup dry lentils
 2 cups cooked lentils
 1 tbsp olive oil
 1 large shallot (or 1/2 cup diced red onion)
 5 garlic cloves (roughly chopped)
 1 lb mushrooms sliced
 ½ cup rolled oats
 ½ cup walnuts
 1 ½ tsp cumin
 1 ½ tsp curry
 ¾ tsp kosher salt
 1 egg (If vegan, substitute 1 TBSP flax with 3 TBSP water)
 2 tsp soy sauce, or Braggs Liquid Aminos
 ¼ cup chopped parsley (or cilantro)
Dill Yogurt Sauce
 1 cup plain yogurt
 2 tsp finely chopped fresh dill (or more to taste)
 salt- to taste

Directions

1

Cook ⅔ -¾ cup dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.

2

While the lentils are cooking, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.

3

In a food processor, blend the oats into a course flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, egg (or flax and water) and pulse repeatedly until it’s well combined and forms a thick dough. It doesn’t need to be smooth…a little texture is good. Transfer mixture to a medium bowl and mix in the remaining cooked lentils and fresh herbs.

4

Using wet hands form into 8-10 little cakes or 4-5 burger patties.

5

Sear in a skillet, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping. This insures they don’t stick to the skillet. As they form a crust, they release from the pan more easily.

6

Serve with the remaining mushrooms on a bed of sauteed spinach with dill yogurt sauce.

Lentil Cakes with Yogurt Dill sauce

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