| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Veg09 | 12 | Servings | |
INGREDIENTS
| 1 | t | Olive oil |
| 1 | Onion, minced | |
| 1 | Clove garlic, minced | |
| 1 | c | Dried red lentils |
| 1/2 | c | Whole wheat or white |
| couscous | ||
| 3 1/2 | c | Vegetable stock |
| 1/2 | t | Fresh lemongrass, minced |
| 1 | t | Fresh sage, minced |
| 2 | t | Reduced-sodium soy sauce |
INSTRUCTIONS
Heat a medium saucepan on medium-high heat then add the olive oil, onion, and garlic. Saute until fragrant and slightly wilted, about 2-1/2 minutes. Add the lentils, couscous, stock, lemongrass, sage, and soy sauce and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes, then remove the pan from the heat. Cover the pan and let it sit for 10 minutes. Transfer the mixture to a processor or blender, whizzing until pureed. When the puree is cool enough to handle, in about 4 minutes, form it into 12 firm 2" cakes. (To reheat, sizzle the cakes in a lightly oiled nonstick saute pan for about 1minute on each side.) NOTES : 180 calories per serving, 1.5 grams fat (7% calories from fat) Recipe by: Savoring the day by judith benn hurley Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 40.5mg
Carbohydrates: 14.8g
Fiber: <1g
Sugar: <1g
Protein: 2.3g