Description
Lentil Cakes with Cucumber Labneh offer a delicious and nutritious twist on traditional comfort food. These crispy lentil cakes are packed with flavor and paired with a refreshing cucumber labneh dip, making them the perfect dish for any occasion?from busy weeknights to elegant dinner parties. Easy to prepare and full of wholesome ingredients, these lentil cakes are sure to impress family and friends while keeping mealtime exciting.
Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ? cup fresh parsley, chopped
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 cup full-fat Greek yogurt
- 1 medium cucumber, grated and drained
- 1 tbsp lemon juice
Instructions
- Rinse the red lentils under cold water. Boil 2 cups of water in a saucepan, add the lentils, reduce heat to low, cover, and simmer for about 15 minutes until tender. Let cool slightly.
- In a skillet over medium heat, saut? the chopped onion and minced garlic in olive oil until translucent (about 5 minutes).
- In a mixing bowl, combine cooled lentils, saut?ed onions and garlic, parsley, cumin, salt, and pepper until well mixed.
- Shape the mixture into quarter-cup patties and place on a parchment-lined baking tray.
- For cooking: Bake at 375?F (190?C) for about 25 minutes until golden brown or pan-fry in oil over medium heat for about 3 minutes per side until crispy.
- For the cucumber labneh: Mix Greek yogurt with grated cucumber, lemon juice, salt, and pepper until smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 5mg