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- In two large saucepans full of cold water, cook the green and red lentils separately. Bring them to the boil and skim and scum that rises to the top. Simmer the red lentils over a low heat in a covered pan for 15 minutes, the green lentils over a low heat for 40 minutes. Drain the lentils.
- Grate the remaining vegetables. Saute the carrots, celery, onions and garlic in a frying pan with half the olive oil over a medium heat. Add the cumin and stir well. Mix the lentils with the sauteed vegetables and add the cornmeal and the oats. Remove the pan from the heat and form the mixture into small cake shapes with your hands.
- Heat the remaining olive oil in a frying pan over a medium high heat and cook the lentil cakes until brown and crispy on both sides, about 2 minutes per side. Serve with sour cream.