A lightened up version of traditional Turkish lentil patties using millet — a healthy and satisfying summer lunch.
Recipe by One Arab Vegan
Cooking time: 30minutes
- 1 cup red lentils, dry
- ½ cup millet, dry
- 1 large red onion, finely chopped
- 2 teaspoons smoked paprika
- 2 teaspoons cumin powder
- ½ teaspoons red chili flakes (optional)
- 2 tablespoon tomato paste
- Sea salt and black pepper to taste
- 1 medium bunch parsley, finely chopped
- 1 spring onion, finely chopped
- 1 tablespoon olive oil
- Lettuce or greens of choice, to serve
How To Prepare
- Pre-cook your millet separately according to package instructions. Bring to a boil then cover and simmer until fluffy.
- Add lentils in a pot with enough water to cover, then boil on medium heat for 15-20 mins or until soft. Add the cooked millet and cover, allowing it to absorb the remaining water.
- In a separate pan, sautee the onions and tomato paste with olive oil on medium-low heat till just translucent. Season using the spices, salt and pepper.
- Combine the onions and tomato paste mixture with the lentils and millet, and mix through until well combined. Allow to cool for 5-10 minutes before folding in the fresh parsley and spring onions.
- Form into cigar shaped patties and serve atop a bed of lettuce.