Red Lentil Patties with Cilantro Sauce (from The Healthy Hedonist by Myra Kornfeld):

1 cup Red or Brown Bhutanese rice
1/2 cup lentils, red preferably
4 cups water
3/4 tsp salt
2 tbsp sesame oil
1 tsp cumin seeds
2 cups finely diced onion
1/2 tsp red pepper flakes
arrowroot
1-2 tsp sesame or olive oil

Cilantro Sauce
2 T. lemon juice
1/4 cup coconut milk
I jalapeno, deseeded
1 garlic clove
1" piece peeled ginger
1/4 tsp salt
1 cup chopped cilantro

Rinse the rice and lentils. Put them into a medium saucepan with the water and salt, cover, and bring to a boil. Turn down to lowest heat and simmer, covered, for 10 minutes. Uncover and simmer an additional 15 minutes until all the water is absorbed.

When you uncover the lentil/rice mix, heat the 2 tbsp sesame oil in a non-stick fry pan over medium heat. Add the cumin seeds and cook for 1 minute. Add the onion and cook until very tender (about 10 minutes). Add the red pepper flakes then add the onion mix to the rice-lentil mix and allow to cool.

Once the rice-lentil mix is cool, form into small patties and coat with arrowroot (like cornstarch, only better). Fry in sesame oil over medium heat for 3-4 mins per side.

For Cilantro Sauce
Blend/puree all ingredients until smooth.



Number of Servings: 1

Recipe submitted by SparkPeople user LOVEYDUB.