Lentil patties make for one of my favourite winter comfort foods. Teamed up with a good chutney and some greek yoghurt, this recipe is easy to prepare as the patties are oven baked. In this recipe I used a combination of red, puy and moong dahl lentils as they were unintentially mixed together in a jar. Soak them overnight, drain and flush with fresh water before boiling.
1 C lentils (any - see above or the larger brown lentils are delicious too)
1 stock cube
Cover with ample water (around 1.5 litres) and gently simmer until all the liquid is absorbed and the lentils are tender.
2 C grated carrot or sweet potato
3 cloves garlic
1 onion, finely chopped
3 T coconut oil
1 T cumin
1 t sweet paprika
5 cm fresh turmeric
Pan fry the above ingredients & add to the lentils. Mix thoroughly and leave to cool.
Line an oven tray with baking paper. Form the mixture into balls and flatten slightly with a potato masher. Drizzle with oil and oven bake at 180 degrees for 30 minutes or until golden. Yum.