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Bean

Spiced Lentil Cake in Lemony Lentil Puree

by:
December 30, 2010
0
0 Ratings
  • Serves 4
Author Notes

This recipe is all about textures. I love to make this thin smooth lentil soup/puree brightened with lemon juice and preserved lemon. In addition, I reserve some of the cooked lentils, and make thick lentil cakes that are extra crispy on the outside, and soft a creamy on the inside. You can alter the taste of the cake dramatically, but I like a little bit of spice, and the mellowed flavor of roasted garlic. This creates a great backdrop for a main dish such as stewed chicken, as the lemon and spicy flavors can cut thru a decadent stewed meat. —foodfighter

What You'll Need
Ingredients
  • Lentil Soup/Puree
  • 1 pound Brown/Red Lentils (rinsed and picked over)
  • 2 tablespoons Olive Oil
  • 1 cup onions, diced
  • 8 cups Chicken Broth
  • Salt
  • Pepper
  • Lemon Juice (to taste)
  • Lentil Cakes and Serving/Plating
  • Reserved Lentils
  • 2 pieces Roasted Garlic
  • .5 teaspoons cayenne pepper
  • 3 tablespoons All Purpose Flour
  • Salt
  • Pepper
  • 4 tablespoons Olive Oil
  • .25 preserved lemon, finely minced
  • Parsley, chopped
Directions
  1. Lentil Soup/Puree
  2. Heat 2 Tablespoons of Oil in large heavy bottom pot (Dutch Oven). Add onions, and soften until translucent.
  3. Add broth, lentils and season with salt and pepper, and bring to a boil.
  4. Reduce to simmer until lentils are tender, approximately 30 minutes.
  5. Reserve 1.5 cups of cooked lentils.
  6. Blend remaining lentils to a smooth puree, season to taste with additional salt, pepper and lemon juice. I like it very lemony. Keep warm.
  1. Lentil Cakes and Serving/Plating
  2. Roughly process reserved lentils and garlic until smooth with a few chunks.
  3. Add Flour and cayenne to lentil mixture. Season with salt and pepper.
  4. Heat 2 Tablespoons of Olive Oil in frying pan (medium-high heat). Place four ring molds or round cutters in pan. Spoon in lentil mixture, and cook until brown and crispy 3-5 minutes, remove mold and flip cook for an additional 3-5 minutes.
  5. Place soup/puree in four shallow bowls, place lentil cake in each bowl. Dust the top of the lentil cake lightly wit additional cayenne pepper. Sprinkle soup/puree with minced preserved lemon and remaining 2 Tablespoons of Olive Oil. Garnish with chopped parsley.
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