For the Lentil Cakes:
2 cups dried lentils
1 yellow onion, diced
1 red bell pepper, diced
1 rib celery, chopped
1 Tbsp. olive oil
1 cup Dijon mustard
1/4 cup lemon juice
1/2 bunch parsley, chopped
8 cups cooked brown rice
1 cup tahini
2 cups ground bread crumbs
• Place the lentils in a large pot and submerge, adding an additional 2 inches of water. Boil for 20 minutes, or until tender.
• Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.
• Combine the lentils, vegetable sauté, Dijon mustard, lemon juice, parsley, brown rice, and tahini (the mixture should be sticky). Form into 8-ounce patties.
• Roll in the ground bread crumbs and refrigerate while preparing the sauce.
• When the sauce is done, pan-fry each patty until nice and brown.
For the Sauce:
1 Tbsp. minced garlic
1/4 cup olive oil
2 Tbsp. cumin
1 cup tahini
1 cup water
3 Tbsp. horseradish
2 tsp. crushed red pepper
1/4 cup lemon juice
Salt, to taste
• Sauté the garlic in the olive oil, add the cumin, and remove from the heat.
• Add the remaining ingredients. Adjust the amount of tahini and water for the desired consistency.
• Serve with the lentil cakes.
Makes 8 servings
