The Lenten Lentil
I love lentils. They are one of my most favorite things to cook with and eat. And, being that we are in the final, and strictly fasted, Holy week of Lent, before the Orthodox Christian Easter, I have been eating them in mass quantities.
Lentils are creamy, rich and FULL of protein and fiber. A quarter cup of certain types of lentils contains 15 grams of protein and 14 grams of fiber. That’s huge! Additionally, lentils are high in iron which is great for vegetarians and vegans who don’t get their source of iron from animal products. They are also high in B vitamin levels, which are good for the digestive, nervous and immune systems.
This lentil recipe is really, super delicious. Spicy, creamy, fresh, and full of good-for-you goodies, this will be one you’ll want to serve over and over, again~
Curried Lentil Wraps with Herbed Yogurt Sauce
2 C cooked brown lentils (Trader Joe’s sells them steamed and ready to go!)
3 Tbls unsalted butter
1 Tbls coconut oil
1 tsp ground cumin
1 tsp turmeric
½ tsp mustard seeds
3 tsp curry powder
1 medium sweet onion, finely chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and finely diced
1 Tbls minced fresh ginger
Salt and freshly ground black pepper
¼ C tablespoons fresh meyer lemon juice
2/3 cup ground almond meal
1 Tbls finely chopped cilantro
2 eggs, beaten
1 C plain Greek yogurt
2 Tbls extra virgin olive oil
1/4 C Persian cucumbers, roughly chopped
¼ C chopped fresh mint
½ C chopped fresh scallions
Avocado oil, for brushing
Sliced avocado for garnish
Butter lettuce cups for serving
In a small skillet, melt the butter and coconut oil. Add the turmeric, cumin, mustard seeds and curry powder and cook over medium-high heat, until fragrant, about 1 minute. Add the onion, garlic, jalapeno pepper and ginger and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the onion and garlic are browned, about 5 minutes. Remove from the heat and add half of the lemon juice. Gently stir to combine.
Add the onion mixture to the lentils along with the almond meal and cilantro. Season with salt and pepper. Add the eggs and gently stir to incorporate. Using a ¼ measuring cup, spoon the lentil mixture into 2 inch patties. Refrigerate the patties for 30 minutes.
In a small bowl, stir the yogurt with the remaining lemon juice and the extra virgin olive oil. Stir in the cucumbers, scallions and mint.
Heat a stove top grill pan or outdoor grill to medium-high heat. Brush the lentil patties on both sides with the avocado oil and grill until patties are heated through, about 2-3 minutes per side. Serve the lentil patties, topped with the herbed yogurt and a slice of fresh avocado, in butter lettuce cups.