| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Veg09 |
12 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
sm |
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 |
ts |
Fresh lemongrass; minced |
| 1 |
ts |
Fresh sage; minced |
| 2 |
ts |
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
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