Deliciously wholesome Lentil Patties with bright herb flavour. A family-friendly vegetarian dish that can be used as a main, added to salads, or simply snacked on.
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This recipe and the next two came about through a collaboration with the talented food photographer Joey Armstrong. She’s got mad skills behind the lens! I had wanted to do risotto, but a truly inspired risotto theme based around different global flavours. New flavours, old technique. All the recipes turned out much better than any expectations I had held. They’re really delicious. And, I’m not just saying that because I made them up, I’m saying it because somehow, I made these ingredients work together and taste great.
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Z & I love this dish. It’s easier on their tummies than beans and they tend it’s favour smooth textures. Lentils simmered with a bay leaf and yogurt with a pinch of cumin … Lentil Parfait! Although I’ve listed green lentils here, any lentils will do. Be sure to follow the package instructions on how to cook them as some take longer than others.
I usually serve this with peas or broccoli which seems to make a nice compliment as it always gets eaten in its entirety.
Makes 4 servings
Ingredients:
1/2 cup green lentils
1/2 a dried or 1 full fresh bay leaf
1/2 cup plain Greek yogurt
Pinch of cumin
Directions:
Rinse lentils and place in a pot with bay leaf. Add water to cover 2″ above lentils. Bring to a boil, partially cover, and simmer for 25 minutes.
Drain lentils, if necessary, and blend till desired consistency is reached.
Place a portion in a bowl and top with yogurt and cumin.