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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350*F. | 2. In a food processor, finely chop garlic, onions and carrots. | 3. Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes. | 4. Add lentils and water to pot, cover and bring to a boil. | 5. Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape. | 6. Remove lentils from heat and allow to cool for 10 minutes. | 7. In a food processor, chop parsley and almonds. | 8. In a large bowl, mix remaining ingredients with the lentils. | 9. Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized. | 10. Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	1			-	-	-	-
garlic clove	4			-	-	-	-
carrot	2		peeled	104.96	24.5248	2.3808	0.6144
extra virgin olive oil	1	tablespoon		-	-	-	-
red lentil	1 1/2	cups	rinsed dried	1031.04	181.72799999999998	68.8608	6.2496
water	1 1/2	cups		0.0	0.0	0.0	0.0
parsley	1/4	cup	washed	5.4	0.9495	0.4455	0.1185
lemon	1/2			0.6404	0.2058	0.0243	0.0066
almond	1/4	cup		481.78	0.0	0.0	54.5
harissa	2	tablespoons		-	-	-	-
wheat flour	2	tablespoons		51.0	10.7955	1.9815	0.375
egg	1		beaten	71.5	0.36	6.28	4.755
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.