Recipes

Galettes de lentilles

Ingredients (makes about 10–12 patties)

  • 250 g dried lentils
  • 1 onion
  • 1–2 garlic cloves
  • 2 eggs
  • Rolled oats (to bind the mixture)
  • Ground cumin
  • Salt and pepper
  • Oil or cooking fat for frying

 

Preparation

  • Cook the lentils in water for 20–23 minutes.
  • Drain and allow them to cool slightly.
  • Finely chop the onion.
  • Finely mince the garlic.
  • Briefly sauté the onion and garlic.
  • Mix the lentils with the rolled oats, eggs, cumin, sautéed onion, garlic, salt and pepper.
  • With damp hands, shape the mixture into patties.
  • Heat the oil or cooking fat in a frying pan.
  • The patties should float slightly in the fat, similar to potato pancakes.
  • Fry until golden brown on one side, then carefully turn and cook the other side.

 

Serving suggestion

  • Serve as a side dish, for example with roasted vegetables.

 

Healthy Hildegard of Bingen spices (optional)

 

Ground cumin

  • supports digestion
  • makes lentils easier to digest

 

Here too, the spice is optional, but easier to digest for many people.

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