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 minced garlic
- 2/3 tbsp canola oil
- 1/2 cup chopped parsley
- 1/2 cup chooped dill weed
- 1 cup breadcrumbs
- 3 each eggs
- 1/4 cup oilve oil
- 1/2 cup egg whites
Spice Blend:
- 1/8 tsp ground black pepper
- 1/8 tsp ground cayenne
- 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
Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.
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
Tried this recipe?Mention @eurestusa or tag #foodwithpurpose!