1 ts Olive oil
1 sm Onion; minced
1 Clove garlic; minced
1 c Dried red lentils
1/2 c Whole wheat or white
-couscous
3 1/2 c Vegetable stock
1/2 ts Fresh lemongrass; minced
1 ts Fresh sage; minced
2 ts Reduced-sodium soy sauce
Heat a medium saucepan on medium-high heat then add the olive oil, onion,
and garlic. Saute until fragrant and slightly wilted, about 2-1/2 minutes.
Add the lentils, couscous, stock, lemongrass, sage, and soy sauce and bring
to a boil. Reduce the heat and simmer uncovered for 10 minutes, then remove
the pan from the heat. Cover the pan and let it sit for 10 minutes.
Transfer the mixture to a processor or blender, whizzing until pureed. When
the puree is cool enough to handle, in about 4 minutes, form it into 12
firm 2″ cakes. (To reheat, sizzle the cakes in a lightly oiled nonstick
saute pan for about 1minute on each side.)
NOTES : 180 calories per serving, 1.5 grams fat (7% calories from fat)
Yields
12 servings