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Entrée Recipes

Crispy Lentil
Makes 8 patties

4 cups water
1 cup dried lentils
2 Tbsp. pine nuts
1 medium onion, chopped
1 tsp. crushed garlic
1/4 cup dried parsley
1 tsp. cumin
1 tsp. coriander
1/4 tsp. crushed red pepper
1/4 tsp. salt
1/2 cup flour
1 tsp. baking powder
Oil for frying (olive, safflower, sunflower, peanut and/or toasted sesame oils are all good ones)

Bring the water and lentils to a boil, cook for 35 minutes. Drain, then put lentils in a food processor, and lightly pulse (they do not have to be finely mashed, just processed). Place them in a mixing bowl. Put the pine nuts in the processor, and grind them as well. Add them to the mixing bowl.

Process the onion and garlic, then add the herbs and spices, blending well.

Add this to the mixing bowl, and thoroughly combine everything (you may want to use your hands at this point). When mixture is evenly combined, add the flour and the baking powder. Mix well again. You should have a good mixture
to work with.

Shape into 8 uniform-size patties.

Heat oil over medium-high heat.

Place the patties (3 or 4 at a time) into the oil, and fry until crispy and brown, 4-5 minutes each side.

Remove from heat, cover, and let stand for 2 hours.

Drain on paper towels, and serve. (These make great sandwiches with the Spinach For Sandwiches recipe, sun-dried tomatoes and Vegenaise or Nayonnaise.)

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