ARMENIAN LENTIL PATTIES
Make and share this Armenian Lentil Patties recipe from Food.com.
Provided by Engrossed
Categories Lentil
Time 40m
Yield 18 patties, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a covered pot, cook lentils, onion, and garlic in water about 25 minutes until lentils are tender.
- Add the next 5 ingredients and mix well; cover and simmer over low heat 2 minutes. Cool to lukewarm.
- Add pepper and stir well.
- Divide mixture into 18 portions and shape into patties.
- Mix 1 cup parsley with green onions and roll patties in mixture.
Nutrition Facts : Calories 200.9, Fat 5.2, SaturatedFat 0.7, Sodium 699.2, Carbohydrate 32.8, Fiber 9.7, Sugar 2.7, Protein 8.4
RED LENTIL AND BULGUR KUFTEH
I adapted this from an Armenian recipe that I found on the back of my packet of red lentils. Kufteh (Persian), köfte (Turkish), and kibbeh (Arabic) are round walnut size patties usually made from pounded meat (the word means "pounded") but sometimes made with fish or vegetable pulp, mixed with fine bulgur, herbs, and spices. Serve this vegetarian version as an appetizer or a side dish.
Provided by Martha Rose Shulman
Time 1h30m
Yield about 30 kufteh, serving 6 to 8 as an hors d'oeuvre.
Number Of Ingredients 10
Steps:
- Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
- Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 1 gram
LENTIL PATTIES
An old recipe that was given to me years ago. These make an ideal vegetarian substitute for hamburger patties. Nice with a salad and mashed potatoes or use for hamburger filling.
Provided by Kiwi Kathy
Categories Lentil
Time 40m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil lentils in pot of water until soft.
- Beat egg, add salt, thyme, turmeric and chopped onion.
- Add drained lentils, stir thoroughly and add sufficient breadcrumbs to make a fairly solid consistency.
- Shape into rissoles.
- Chill covered in fridge approximately 30 minutes.
- Heat oil. Fry until golden brown.
LENTIL PATTIES
One of my favorite vegetatian entrees. This dish is a great way to use leftover lentils. This dish is easily multiplied to serve more people. Easy and delicious.my idea of a great recipe.
Provided by Nimue2
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the lentils& the egg.
- Add enough cracker crumbs to make the mixture stick together.
- (The amount can vary with weather conditions.) Drop the lentil mixture by tablespoonsful into a hot skillet with just enough oil to keep the patties from sticking.
- Cook until the edges of the patties are brown and crispy.
- Serve as is.
- Or perhaps with egg gravy and mashed potatoes.
- Also makes a great sandwich.
Nutrition Facts : Calories 75.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 46.5, Sodium 18.7, Carbohydrate 10.1, Fiber 3.9, Sugar 0.9, Protein 6
LENTIL PATTIES
An easy, tasty recipe to serve with fresh salad... great for vege burgers too (especially with my Charged-Up Chilli as sauce! :) This is from the Australian Women's Weekly 'Great Vegetarian Food' cookbook. Serves four if made as patties and served with salad or veges; or makes about eight patties for burgers. Great for OAMC... This recipe has many possibilities - I usually add more spices than the recipe calls for; but it depends on your taste!
Provided by VegeMight
Categories Lentil
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine lentils, celery, carrot, water and spices in large saucepan.
- Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
- Stir in half of the breadcrumbs.
- Shape mixture into patties (makes about 8); toss in flour.
- Dip in egg, then in combined remaining breadcrumbs and parsley.
- (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
- Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.
Nutrition Facts : Calories 366, Fat 8.2, SaturatedFat 1.6, Cholesterol 52.9, Sodium 430.6, Carbohydrate 57.7, Fiber 5.7, Sugar 4.1, Protein 15.4
ARMENIAN LENTIL SOUP
From Neva & Jim Brackett's 7 Secrets Cookbook. Makes a very healthy meal that's delicious! Spinach and tomatoes are added after the cooking is completed to keep their distinct green and red color, and give the soup eye appeal. I usually freeze half of this recipe to feed my family of four again later.
Provided by Enjolinfam
Categories Lentil
Time 1h15m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
- Add spinach and simmer 1 minute. Add tomatoes just before serving.
- Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.
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