- 1 cup dried small red lentils
- 1 cup uncooked long-grain white rice
- 3 tablespoons olive oil, divided
- 3 tablespoons chopped green onions
- 1 tablespoon tomato paste
- 1/2 teaspoon ground red pepper
- 1/4 cup chopped fresh cilantro, divided
- 2 tablespoons fresh lemon juice
- 1 1/4 teaspoons kosher salt
- 3/4 cup diced English cucumber
- 6 lemon wedges
- calories 249
- fat 7.6 g
- satfat 1 g
- monofat 5 g
- polyfat 0.8 g
- protein 10 g
- carbohydrate 35 g
- fiber 5 g
- cholesterol 0.0 mg
- iron 3 mg
- sodium 414 mg
- calcium 24 mg
How to Make It
Rinse and drain lentils; place lentils and rice in a large saucepan. Cover with water to 3 inches above lentil mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils and rice are tender. Drain.
Place lentil mixture in a food processor; pulse until finely chopped. Set aside (keep mixture in processor).
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add green onions to pan; cook 2 minutes or until softened. Stir in tomato paste and red pepper; cook 1 minute, stirring frequently. Add green onion mixture, 2 tablespoons cilantro, lemon juice, and salt to food processor; process until combined.
Divide mixture into 12 equal portions, gently shaping each into a 1/2-inch-thick patty. Return skillet to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 patties to pan; cook 3 minutes on each side or until browned. Remove cooked patties from pan. Repeat procedure with remaining 1 tablespoon oil and 6 patties. Sprinkle with remaining 2 tablespoons cilantro. Serve patties with cucumber and lemon wedges.
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