Lentil Cakes with Couscous

Serve these delicious grain cakes as a first course over a salad of dressed bitter greens or as an accompaniment to your favorite fish dish.

SERVINGS
5

INGREDIENTS
4 1/2 cups water, or more as needed
3 tablespoons olive oil
3 tablespoons butter
1 1/2 cups French lentils, soaked in cold water overnight and drained
1 cup couscous
3 carrots, medium, peeled and small diced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

PREPARATIONS
1. Place the water in a saucepan and bring to a simmer. Lower the heat slightly to keep hot.

2. Place two-thirds of the olive oil and two-thirds of the butter in a medium saute pan over medium heat. Add the lentils, couscous and carrots and stir to coat. Cook until slightly browned.

3. Add the water, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the mixture is creamy but still firm. This will take approximately 20 minutes.

4. Remove from heat and season with salt and pepper.

5. Line a baking sheet with plastic wrap. Spread the lentil mixture out on the plastic wrap into a rectangle approximately 10x6- inches and 3/4 to 1-inch-thick. Cover with plastic and chill in the refrigerator for 1 hour.

6. Invert the pan on a clean work surface to release the lentil mixture. Remove the plastic and use a 2-inch round cookie cutter to form 12 cakes.

7. Melt the remaining oil and butter in a large saute pan over medium heat. Place the cakes in the pan and cook until golden brown, about 2 minutes per side.

NUTRITIONAL INFORMATION
Calories: 437
Total Fat: 19 g
Cholesterol: 23 mg
Sodium: 34 mg
Carbohydrates: 54 g
Protein: 13 g

Originally published in

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