While rummaging through my pantry this weekend, I came across a nearly-full bag of lentils. Hmm…interesting. I immediately went online to tastespotting.com (great recipe finder if you have a general idea of what you want to make!), and came across a Sprouted Kitchen recipe for lentil ‘meatballs.’ As per usual, my recipe ended up being something completely different entirely – but it’s still good to remember our roots. full recipe below
First, bring 2 cups lentils and 3 cups water to a boil on the stove:
Once boiling, cover and simmer until the liquid has been absorbed – approximately 20-30 minutes. After the lentils are cooked, transfer to a food processor and pulverize to mush:
Meanwhile, get out the other ingredients:
Transfer the lentil mixture to a bowl and add beaten eggs, ricotta, garlic, basil, and thyme. Stir to combine:
Stir in rolled oats:
Use a spoon to place small ‘cakes’ onto a baking tray:
Cook for 20 minutes at 400°, flip once in the middle.
Lentil Cakes makes 22 small cakes Ingredients - 2 cups lentils - 3 eggs - 1 heaping cup reduced-fat ricotta - 1 teaspoon thyme - 1 teaspoon basil - 1 scant teaspoon minced garlic - 1 cup rolled oats Method Prepare lentils on the stove top (I cooked 2 cups lentils in 3 cups water for approx. 30 minutes). Pulse cooked lentils in a food processor until mushy. Transfer lentil mush to a mixing bowl and stir in beaten eggs, ricotta, thyme, basil, and garlic. One combined, stir in oats. Drop with a spoon onto lightly greased baking trays. Cook for 20 minutes at 400°, flipping once in the middle.
I suppose that if you wanted larger ‘cakes’ (or to just make one big loaf), you could do that, but you would likely need to adjust the cooking time.