Skill Level: Beginner. Serving Size: 2 oz.
- 2 cups of preferred dry lentil, we use crimson boiled tender without salt. Once tender spread on baking sheet to cool.
- 3 cloves peeled garlic
- 1/2 small red onion, dice
- 1/2 cup zucchini or yellow squash 1/2 inch diced
- 1/2 bunch flat leaf Italian parsley or cilantro
- 1/2 teaspoon cumin
- 1/2 T. coriander
- 3 pinch salt
- 2 T. olive oil
- Saute medium-high heat with olive oil and salt until brown edges appear on vegetables.
- Cool on a sheet pan, taste mix and adjust salt if needed.
- Once all ingredients have cooled mix together then separate in two batches.
- Using food possessor with "S" blade pulse mixture 4-7 times until chopped, repeat with the second batch.
- Transfer mixture to a bowl, using 2 oz. portion scoop place 2 oz. scoops on parchment papered sheet pan.
- Spacing evenly, then press with 3 fingers to 3/4 inch thickness. If a ball like an appearance is desired do not press and bake in oven as is.
- Place in 325-degree preheated oven for 35 minutes, remove once brown edges appear, cool at room temperature or serve immediately.
- Freeze by separating with parchment paper and an airtight container.
- Reheat in oven or thaw and sear in saute pan.
Once you get over the quirky name of this savory entree, you'll be able to successfully serve it to guests from die-hard vegans to the pickiest of hunter/gatherers. Nutrition Information: Fat: 3g, Protein: 8g, Carbohydrates: 21g, Fiber: 4g, Added Sugar: 0g, Sodium: 160mg