Alba's lentil snack green version

Ingredients for 4 servings:

• ¼ jar wild rice or brown rice
• 1 tsp, heaped flaxseed
• 1 jar mountain lentils
• 0.33 jar beluga lentils
• 1 bay leaf
• 2 onions
• 2 garlic cloves
• 2 pinches of salt
• 1 tsp, leveled pepper
• 1 tsp savory
• 1 tsp sautéed thyme
• 2 tbsp, heaped whole wheat flour
• 1 tbsp, heaped soy flour
• 2 eggs
• 1 shot of water

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

high in protein, high in fiber, low in fat

Place the wild rice in a pot with twice the amount of water, flaxseed, and a pinch of salt. Bring to a boil and simmer over low heat until the water is completely absorbed. Then let it cool for a few minutes. Meanwhile, place the mountain lentils in a second pot with twice the amount of water and a bay leaf and simmer for about 15 minutes. Then add the Belga lentils and cook for another 15 minutes, until the water is also absorbed. Remove the bay leaf and add the lentils to the wild rice. Mix everything well and let it cool uncovered. Finely chop the onions and press the garlic clove. Add both to the rice and lentil mixture. Season with salt, pepper, savory, and thyme to taste. Mix everything thoroughly and let it cool for about 30 minutes. Preheat the oven to 180 degrees Celsius (convection oven). Once cooled, add the whole wheat flour, soy flour, eggs, and a little water, if needed, to the mixture. Mix with a mixer until the mixture is smooth. Use a tablespoon to place small heapings (about 1 heaped tablespoon per heap) onto a baking sheet lined with baking paper. Flatten the heaps with a spoon so that they are no more than 1 cm thick. Bake in the preheated oven for about 20-30 minutes. Turn after 2/3 of the baking time and bake for another 10 minutes until golden brown and crispy. Then let them cool. The finished snacks can be enjoyed hot or cold. They are ideal as a snack before or after exercise, or as a quick snack during work. One advantage: they don’t leave greasy fingers. Tip: If you want it to go faster, you can spread the mixture evenly over the entire baking sheet and then cut it into pieces of any size after baking.