“The human body is a miraculous self-healing machine, but those self-repair systems require a nutrient-dense diet.” – says Joel Fuhrman, an American celebrity doctor who advocates what he calls a micronutrient-rich diet.
Lentil Cakes (Basic Recipe).
Ingredients:
1 cup lentils (any variety, I usually use red or golden), thoroughly rinsed.
2.5 cups of water.
2 Tbsp avocado oil (or coconut oil).
1 large onion, chopped (don’t worry about chopping too thin, we are going to blend it anyway).
3 carrots, sliced or shredded.
1/2 cup gluten-free old fashioned rolled oats.
1/2 cup gluten-free flour like Paleo Baking Flour by Bob’s Red Mill.
2 garlic cloves, crushed.
1 Tbsp lemon juice.
1 Tbsp olive oil.
1 Tbsp paprika.
1 tsp ground cumin.
Salt and freshly ground black pepper, to taste.
1/2 cup fresh parsley, chopped.
1/3 cup fresh chives, chopped.
To make:
Cover the lentils with 2.5 cups of water and cook until tender, about 20-25 minutes. If needed, add more water to keep the lentils submerged. Set aside.
In a medium saucepan, heat 2 tablespoons of avocado (or coconut) oil on a medium-low heat and melt the chopped onions until slightly golden. Add the carrots and cook until fork-tender, 5-8 minutes. Set aside.
Preheat the oven to 400°F (200°C). Line a large baking sheet with the unbleached parchment paper.
Add the onions, carrots, cooked lentils, 1/2 cup of the rolled oats, garlic, lemon juice and olive oil to a food processor. Season with paprika, cumin, salt and black pepper. Use a handheld blender to incorporate all the ingredients well. You can also use a food processor. Add the flour, parsley, and chives. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be slightly damp but able to hold its shape. If not, add more oats or flour.
Form the mixture into patties, and transfer to the lined baking sheet. You should have around 15 patties.
Bake the patties for 25 to 40 minutes, depending on your oven, or until golden-brown. I usually bake mine for 40 minutes.
Remove from the oven and cool a few minutes on the pan before moving. They’ll continue to firm up as they cool.
I love these patties on top of a large kale salad, and for breakfast with eggs or with a tofu scramble. They are also great on their own accompanied by a sauce like yoghurt-tahini-parsley.