Tonight I decided to make one of my favourite recipes, lentil cakes. I got this recipe from my friend Nikki many years ago, and it is a dish I make fairly frequently. They are delicious served hot with a nice veggie side (spinach or swiss chard goes particularly well) and a grain. The lentil cakes are, in my opinion, even better as leftovers and I put them in pita bread with some sliced tomato or cucumber for a yummy sandwich the next day.
Red Lentil Cakes
-1 teaspoon of cooking oil
-1 small onion, diced
-1 clove garlic, minced
-1 cup small dried red lentils
-1/2 cup whole wheat or white couscous
-3 1/2 cups of vegetable stock
-1 teaspoon sage
-2 teaspoons soy sauce
Heat saucepan on medium-high, then add oil, onion and garlic. Sauté until fragrant and slightly wilted — about 2 1/2 minutes. Add lentils, couscous, stock, sage and soy sauce and bring to a boil. Reduce heat and simmer for 10 minutes, then remove from heat. Cover the pan and let sit for 10 min.
Mash mixture with a potato masher and then drop spoonfuls of mixture in to a lightly-oiled frying pan. Fry until golden brown on each side.