Oh what a shame it was when I cooked up a batch of red lentils one night. I was going to use it as our rice substitute with a stirfry one night and they came out all mushy. Turns out that the lentils that I’m used to are much firmer and these split lentils were quite the opposite. I put the mush in the fridge and tried to think of something that would make them much tastier.
Maybe frying them somehow would take out the moisture and add a much needed firmness? Aha! Lentil cakes to the rescue!
A vegetarian and meatatarian tried them and both liked it very much….onward to the recipe….
What you need!
2 cups red lentils (split, no soaking required kind)
1 1/2 tsp cumin
1 tsp paprika
1 tsp black pepper
1 1/2 tsp salt
1 tsp ground chili pepper
What to do!
1. Firstly make sure you have the right lentils, some varieties may require you to soak the lentils first, whatever you buy…read the instructions and follow them!
2. They will look something like this when they’re cooked and drained.
3. Chop the onion and in a frying pan on medium heat with some olive oil, sautee them until they are golden.
4. Add in the egg, chopped onions and all the spices into the red lentils
5. And mix them all up!
6. Take scoops of the red lentil mixture and drop it into your pan that has olive oil in it at medium heat. I flatten them out a bit so there’s more crispy outsides. Fry until golden and then flip! Flip gently as they are a tad crumbly and may fall apart before the other side is cooked. Enjoy!