I found a version of this recipe online yesterday then created my own take on that version. Cooking anything then actually eating it is a feat in itself these days thanks to 1st trimester nausea, but I managed both with this yummy little patty.These would probably be fine with a little garlic added, too. I cannot even look at garlic lately, but knock yourself out. This is just what we did and it really lacked nothing. Adapted from Vegalicious, once removed.
10 oz spinach, blanched and chopped (frozen worked great)
2 c brown lentils, cooked soft, drained as you spoon them into the measuring cup (Easy Lentils recipe follows)
3 T bread crumbs, seasoned or not
3-4 t cumin
A couple squeezes lemon juice
Salt and pepper to taste
2 T+ olive oil
Thaw spinach if frozen and squeeze out most of the moisture. Spoon 1/2 the spinach and 1/2 the lentils into a food processor or blender; process until pretty finely minced. Transfer to a bowl. Stir in breadcrumbs, cumin and egg (I might use 2 next time); mix well. Add the rest of the lentils and spinach to this mixture. Squirt a little lemon onto the spinach, toss in a little salt and pepper as desired then stir to incorporate thoroughly but gently in order to preserve the shape of the whole lentils. Press the mixture together lightly to encourage stickage and put bowl in fridge for about 30 minutes.
Heat a little olive oil in a fry pan over medium high heat. Add heaping tablespoons of patty mixture, about 4 at a time depending on pan size. (Too big a patty and they'll just fall apart--you might as well just scramble the whole mix and have lentil hash! Hey, that's not a bad idea...) Shape as needed with spatula, let them brown nicely, then slip them over gently and brown the other side. You may have to add a little oil after the flip. Transfer to an ovensafe plate in warm/170F-ish oven while frying remaining patties. We ate ours with Spanish rice, fresh cherry tomatoes and mixed vegetables. The kids liked theirs with ketchup; also very tasty with hot sauce, salsa... You get the picture. I'm thinking I'll make a sandwich out of the very few remainders.
Pick over and rinse well in a collander 1 1/2 c dried brown lentils, combine in a saucepan with 3 c water. You want a good couple inches of space in pan above lentils. Add 1 1/2 T dried onion. You can of course use fresh onion; a bay leaf is also nice if you think of it and/or a little garlic if you're into that sort of thing. Note: Add no salt before cooking--it makes the skins tough. Bring to a boil then reduce heat and simmer, covered, until desired tenderness. Once lentils reach desired texture add 3/4-1 t salt and pepper to taste, and stir. This is ready to become just about anything you can think of--or just to be eaten as is. Primo with a thick slab of homemade whole wheat bread and a fresh green salad. Leftover cooked lentils freeze great for later use.
Basic ratio: 1 part lentils to 2 parts water.
General cook times: 10-15 min. for salads (firmer texture); 30 or more min. for patties, soups, etc. Use your judgment. I trust you.