Lentil Cakes with Carrot Sauce


1hr 10m
Preparation/cooking time: ca. 40m + Cool: ca. 30m

Servings
For 4 people


Nutritional Information

Contains 333 Kcal, 17g Protein, 45g Carbohydrates, 9g Fat


Ingredients

  • 0.5 tbsp. rapeseed oil
  • 300 g leek, cut in half lengthways and then into 1-cm-thick slices
  • 2 clove of garlic, pressed
  • 200 g red lentils
  • 3.5 dl vegetable bouillon
  • 50 g white flour
  • 1 tsp. baking powder
  • 0.5 tbsp. lemon juice
  • 1 bunch flat-leaf parsley, finely chopped
  • 0.5 tsp. ground cumin
  • a little pepper
  • clarified butter to fry
  • 0.5 tsp. salt
  • 1 shallot, finely chopped
  • 1 tsp. sugar
  • 300 g carrots, cut into 1-cm-wide pieces
  • 4 dl water

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  • Heat the oil, sauté the leek, add the garlic and lentils and continue cooking. Add the stock, bring to the boil, reduce the heat. Cover the lentils and simmer for approx. 10 mins. until soft, allow to cool completely.
  • Mix the flour and baking powder and add. Stir in the parsley and lemon juice, season. Divide the mixture into about 12 portions and, with wet hands, shape into cakes. Heat the clarified butter in a frying pan. Fry the lentil cakes in batches over a medium heat for about 5 mins. on each side, keep warm.
  • Heat the oil, sauté the shallot, add the carrots and cook for about 5 mins. Sprinkle over the sugar and allow to liquidize. Add the water, season. Cover the carrot and simmer for approx. 15 mins. Puree the sauce and serve with the lentil cakes.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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