Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 200g red lentils
- 500g pumpkin, peeled and cubed
- 1 onions, diced
- 2 cloves fresh garlic, minced
- 150g chickpea flour
- 50g whole grain flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 200ml water
- 2 tablespoons tahini
- 1 tablespoon agave syrup
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon ground cinnamon
Directions
Preheat oven to 200°C (392°F). Line a baking tray with parchment paper.
Place the cubed pumpkin on the prepared baking tray and bake in the oven for 25 minutes or until soft.
While the pumpkin is baking, rinse the red lentils thoroughly and drain.
In a medium-sized pot, bring 600ml of water to a boil. Add the rinsed lentils and reduce the heat to a simmer. Cook the lentils uncovered for 15 minutes or until tender, then drain off the excess water.
In a large mixing bowl, combine the cooked red lentils, diced onions, minced garlic, chickpea flour, whole grain flour, baking powder, ground cumin, ground turmeric, cayenne pepper, salt, and black pepper. Mix thoroughly to form a patty mixture.
Heat 1 tablespoon of olive oil in a pan over medium heat.
Form the lentil mixture into patties and fry each one for about 4 minutes on each side or until golden brown and crispy. You may need to fry the patties in batches, so repeat this step as needed, adding more oil if necessary.
Once the patties are done, place them on a paper towel-lined plate to absorb any excess oil.
Remove the baked pumpkin from the oven and allow it to cool slightly.
In a blender, blend the baked pumpkin with tahini, agave syrup, freshly squeezed lemon juice, and ground cinnamon until you achieve a smooth puree.
Serve the spicy red lentil patties with a generous dollop of the sweet pumpkin puree on the side.
Ingredients
- 200g red lentils
- 500g pumpkin, peeled and cubed
- 1 onions, diced
- 2 cloves fresh garlic, minced
- 150g chickpea flour
- 50g whole grain flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 200ml water
- 2 tablespoons tahini
- 1 tablespoon agave syrup
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon ground cinnamon
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat oven to 200°C (392°F). Line a baking tray with parchment paper.
Place the cubed pumpkin on the prepared baking tray and bake in the oven for 25 minutes or until soft.
While the pumpkin is baking, rinse the red lentils thoroughly and drain.
In a medium-sized pot, bring 600ml of water to a boil. Add the rinsed lentils and reduce the heat to a simmer. Cook the lentils uncovered for 15 minutes or until tender, then drain off the excess water.
In a large mixing bowl, combine the cooked red lentils, diced onions, minced garlic, chickpea flour, whole grain flour, baking powder, ground cumin, ground turmeric, cayenne pepper, salt, and black pepper. Mix thoroughly to form a patty mixture.
Heat 1 tablespoon of olive oil in a pan over medium heat.
Form the lentil mixture into patties and fry each one for about 4 minutes on each side or until golden brown and crispy. You may need to fry the patties in batches, so repeat this step as needed, adding more oil if necessary.
Once the patties are done, place them on a paper towel-lined plate to absorb any excess oil.
Remove the baked pumpkin from the oven and allow it to cool slightly.
In a blender, blend the baked pumpkin with tahini, agave syrup, freshly squeezed lemon juice, and ground cinnamon until you achieve a smooth puree.
Serve the spicy red lentil patties with a generous dollop of the sweet pumpkin puree on the side.
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