120 g of coral lentils
1 to 2 tablespoons olive oil
2 carrots, grated
1 onion, chopped
2 to 3 cloves garlic, crushed
1 egg
A quarter bunch of parsley, chopped
1 tablespoon chives, chopped
Salt, to taste
Pepper, to taste
1 teaspoon of turmeric
1/2 teaspoon cumin
65 g flour
For the accompanying sauce:
80 g tahini (sesame paste)
1 to 2 tablespoons lemon juice
2 to 3 tablespoons of water
Salt, to taste
Pepper, to taste
Preparation :
In a small saucepan, cook lentils for 15 minutes. Drain and place in a large bowl.
In a medium skillet, heat 2 tablespoons of olive oil, add the chopped onion and sauté for 5 minutes. Add the crushed garlic and continue to sauté for 1 minute.
Transfer the onion and garlic to the bowl with the lentils. Add the grated carrots, salt, pepper, turmeric, cumin, chopped parsley and egg. Mix until smooth.
Add flour and mix. Shape into patties.
Cooking lentil pancakes:
Option 1: Bake in a preheated oven at 180°C (350°F) for 25-30 minutes.
Option 2: In a frying pan, heat 2 tablespoons of olive oil. When the oil is hot, add the patties and fry for 2-3 minutes on each side, or until golden brown.
Prepare the tahini sauce:
In a small bowl, whisk together all sauce ingredients until smooth.
To serve, place the patties on a plate and serve with the tahini sauce. Enjoy your healthy and delicious meal!
