Bring lentils and 3 cups water to a boil in a medium saucepan.
Reduce meat, season with salt, and simmer until lentils are
tender, about 20 minutes. Drain and let cool. (If not using lentils
right away, let cool and refrigerate in cooking liquid up to 5
days.)
Combine lentils, 1/2 t salt, dicTransfer half of mixture to a food
processor; pulse until smooth (or mash with a potato masher).
Fold into remaining lentil mixture until well combined. Using a
1/4 c measure as a scoop, shape mixture into eight 2 1/2 inch
patties.
Heat a heavy skillet. Add oil to pan. Add patties in a single layer.
Cook, turning once, until crisp and brown, about 4 minutes.
Serve with yogurt, drizzle with olive oil. Garnish with sliced
onion and parsley.
Originally Submitted
2/17/2014
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