Red Lentil Cakes With Harissa - cooking recipe

Ingredients

1 medium yellow onion
4 garlic cloves
2 carrots, peeled
1 tablespoon extra virgin olive oil
1 1/2 cups dried red lentils, rinsed
1 1/2 cups water or 1 1/2 cups low sodium broth
1/4 cup fresh parsley, washed
1/2 lemon, juice of
1/4 cup almonds
2 tablespoons harissa
2 tablespoons whole wheat flour
1 egg, lightly beaten (vegan substitute -- flax egg)
1 teaspoon turmeric
1 teaspoon black pepper

Preparation

Preheat oven to 350*F.
In a food processor, finely chop garlic, onions and carrots.
Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
Add lentils and water to pot, cover and bring to a boil.
Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape.
Remove lentils from heat and allow to cool for 10 minutes.
In a food processor, chop parsley and almonds.
In a large bowl, mix remaining ingredients with the lentils.
Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized.
Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.