Friday, December 9, 2011

Lentil Cakes with Raita

1/4 tsp ground cumin
1 cup plain low-fat yogurt
1/4 cup finely chopped peeled seeded cucumber
1 tsp chopped fresh cilantro
1 tsp chopped fresh mint
1-2 dashes cayenne pepper
1/2 tsp or more lemon juice

lentil cakes
1/2 cup dried lentils
1/4 dried basmati rice
2-3 garlic cloves, minced
1/2 tsp ground ginger
1-2 dashes cayenne pepper
1 cup spinach leaves, chopped
1/2 cup frozen peas, thawed and chopped
1/4 cup chopped fresh cilantro
1/2 small onion, minced
3 tbsp chopped fresh mint
1 tsp salt
lemon juice

olive oil

For the raita, mix all ingredients together. Season to taste with salt, pepper, and lemon juice. Rinse lentils; place in a bowl with rice. Add water to cover by 3". Let soak at room temperature for 3-5 hours. Drain, transfer to a food processor. Add garlic and process until a grainy taste forms (add 1-2 tbsp water if necessary). Mix with remaining ingredients and season to taste with salt, pepper, and lemon juice. Heat 2-3 tsp olive oil in a large skillet over medium heat. Spoon 4  1/4-cupfuls of batter into skillet, flattening into 1/4" thick cakes. Sauté cakes until golden brown and cooked through, adding more oil when cakes are flipped, about 3-4 minutes per side. Repeat with remaining batter. Serve with raita.

(Adapted from Bon Appetit)


  1. What a good combination.I love it

  2. What a lovely way to use lentils! (which I can't get enough of by the way! :D)