Servings: 15
Ingredients
- 2 cups yellow lentils
- 1 cup farro dry
- 1-1/2 quart boiling water
- 2-1/2 cups boiling water
- 1 cup yellow onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1 tbsp fresh garlic minced
- 2/3 tbsp canola oil
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh dill chopped
- 1 cup bread crumbs
- 3 each egg
- 1/4 cup olive oil
- 1/2 cup egg white
Spice Blend:
- 1/8 tsp ground black pepper
- 1/8 tsp ground cayenne pepper
- 1/8 tsp ground allspice
- 1/4 tsp brown sugar
- 1/4 tsp ground cinnamon
- 3/4 tsp ground coriander
- 3/4 tsp ground paprika
- 1-1/2 tsp ground cumin
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Instructions
- In a pot, cover 2 cups oflentils with 1-1/2 quarts water and cook until tender. Drain and setaside.Cook 1 cup of farro in 2-1/2cups of water until tender. Drain and set aside. Cook in exact amounts of water or yields may be off.Prepare spice blend accordingto recipe. In a hot pan, drizzle canola oil and sauté onions, carrots, celery and garlic until tender, about 3minutes. Remove and place in a food processor with the cooked lentils. Process until finely ground.Place lentils in a bowl andadd parsley, dill, farro and breadcrumbs. Beat eggs and egg whites with the olive oil and add Moroccan spice blend to bowl. Mix to combine well.Form into 4 ounce patties and place on a parchment lined sheet pan. Bake in a preheated 450F degreeoven for 20 minutes. Remove carefully with a spatula.
Nutrition
Serving: 1each | Calories: 220kcal | Carbohydrates: 32g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 90mg | Fiber: 4g
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