Photo: Kelly Rossiter
My husband and I were out of town the past weekend. He spent his days at a conference working, and I was lying around a beautiful house on Lake Erie with old friends, essentially spending the weekend overindulging. We were in a big farming community, but he got an unappetizing dinner served cafeteria style, despite the claims that dinner would be "local Ontario cuisine", while we dined on a fantastic local flank steak, grilled vegetables and homemade bread and local strawberries and drank way more red wine than was good for us.
I admit that I felt a bit guilty when I said once home, we'd be eating a lot of legumes, starting with lentils to make up for the indulgence, which was really only my own. My husband isn't a huge lentil fan, but as it turned out, he loved this dish, pronouncing it the best lentil dish I'd ever made, which was a nice surprise. My daughter and I also loved it, and it is so simple, you could make it any time. I made a very small modification, using an orange bell pepper rather than a carrot, simply because that's what I had on hand. I served this on a bed of arugula, lettuce and sorrel that I picked from my garden.
This recipe is from the website Healthy.Delicious.
Lentil Patties with Creamy Lime Dressing
1 Tbs olive oil
1 jalapeno, minced
2 cloves garlic, minced
1 small onion, chopped (about 1/4 cup)
1 carrot, peeled and cut into a small dice
1 cup cooked lentils
1 egg + egg white, beaten
2 Tbs cilantro, chopped
1/4 cup breadcrumbs
1 Tbs + 1 tsp cumin, divided
2 limes, juiced
4 Tbs reduced fat sour cream
salt to taste
1. Heat the oil in a large skillet or frying pan. Sauté the jalapeno, garlic, onion, and carrot until they are soft, about 3 minutes. Add the cooked vegetable mixture to a large bowl and mix in the lentils, egg, cilantro, breadcrumbs, and 1 Tbs cumin. The mixture should be pretty wet and a little sticky.
2. Drop tablespoon sized portions of the lentil mixture into your frying pan over medium-high heat and press down gently with a spatula. Cook for about 2 minutes or until the bottom has browned and formed a thin crust. Flip and cook for another 2 minutes.
3. Whisk together the lime juice, sour cream, 1 tsp cumin, and salt to taste. Drizzle dressing over top of the patties, or serve separately.