Best 4 Red Lentil Cakes With Harissa Recipes

RED LENTIL CAKES WITH HARISSA

Steps:

• Preheat oven to 350*F.
• In a food processor, finely chop garlic, onions and carrots.
• Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
• Add lentils and water to pot, cover and bring to a boil.
• Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape.
• Remove lentils from heat and allow to cool for 10 minutes.
• In a food processor, chop parsley and almonds.
• In a large bowl, mix remaining ingredients with the lentils.
• Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized.
• Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.

SPICY HARISSA CHICKEN WITH LENTILS

Steps:

• Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
• Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
• Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.

BLACK LENTIL AND HARISSA-ROASTED VEGGIE BOWL

Steps:

• Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25-30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.
• Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25-30 minutes.
• Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.
• Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.
• Do Ahead
• Lentils can be cooked 3 days ahead. Let cool; cover and chill.

LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD

Steps:

• Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
• Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
• Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.