Crisp Lentil Patties Recipe

This recipe is adapted from Martha Stewart Living. Makes 8 small, delicious patties.

Ingredients

1/3 cup French green lentils, sorted
1 1/2 teaspoons salt, divided
1/3 cup sweet or red onion, finely chopped
2 eggs, lightly beaten
1 cup fresh or 2/3 cup dried breadcrumbs
Few grinds freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley, plus more for garnish
3 tablespoons extra-virgin olive oil, plus more for garnish
1 head of lettuce, such as bibb or romaine, leaves separated
1 cup plain yogurt or labneh
Pinch cayenne pepper

Instructions

In a small saucepan, cover the lentils with water by a few inches and bring them to a boil over high heat. Add a teaspoon of salt and reduce the heat to simmer, cooking until the lentils are tender, about 20 minutes. Drain and cool the lentils for about 10 minutes, stirring occasionally to release the heat.

Puree half of the lentils, the onion, eggs, and bread crumbs in the food processor, blender or with a potato masher. In a medium bowl, combine this mixture with the remaining lentils and season with 1/2 teaspoon of salt, pepper, and 2 tablespoons of chopped parsley. The lentils can be chilled at this point for up to one day; bring to room temperature before proceeding. Form patties with about 1/4 cup of the lentil mixture for each.

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Cook the patties, in batches if needed, until they are golden brown and crisp on each side, flipping them once.

In a small bowl, stir the yogurt with a pinch of salt until it is smooth and creamy.

Arrange the lettuce leaves on a platter or individual plates and lay the lentil patties over them. Serve them with the yogurt, drizzling the lentils and yogurt with olive oil and sprinkling all with chopped parsley and a pinch of cayenne pepper.