1/2 c. brown lentils, rinsed
1 bay leaf
1/4 c. white onion, finely diced
1 clove garlic
1/2 c. cooked couscous
1 small potato, baked, peeled, and mashed
2 tsp. cumin
1 tsp. thyme
1 tsp. chili powder
salt to taste
A crispy crunch on the outside, healthy lentils - what a great Middle Eastern snack.
Yield: serves 6
In a saucepan, place lentils, bay leaf, and onion. Add enough water to cover. Bring to gentle boil, cover, simmer until lentils are tender and water is absorbed, about 30 min.
Discard bay leaf, transfer lentils to bowl. Mince garlic and add to lentils. Stir in couscous, mashed potato, and spices (cumin, thyme, chili powder, salt to taste). Mix well. Shape into plump ovals about size of your palm. Grill in a hot skillet about 15-20 min, turning once, until brown on both sides.
Submitted by Gretchen Grant Contributed on: and modified on Friday February 22nd, 2008