Crispy lentil cookies

Ingredients for 3 servings:

• 250 g mountain lentils, alternatively red lentils
• 2 onions, diced
• 1 garlic clove(s), finely chopped
• 1 handful of parsley, chopped
• 1 tbsp, heaped tomato paste, 2x concentrated
• 1 tsp, heaped salt
• 1 tsp, heaped vegetable stock powder
• ¼ tsp pepper
• 1 pinch of smoked paprika powder
• 1 pinch of chili powder
• 1 pinch of cumin
• 2 tbsp breadcrumbs
• Sunflower oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 35 minutes

Hearty mountain lentil patties

Soak the dried lentils in water for 12 hours, then place them in a sieve and drain well. Heat a little sunflower oil in a pan. Fry the diced onions and finely chopped garlic until translucent. Finally, add the chopped parsley and remove the pan from the heat. Combine the drained lentils with the sautéed onions, garlic, parsley, tomato paste, and spices in a blender and puree using a hand blender or food processor. Finally, stir in the breadcrumbs and let the lentil mixture sit for half an hour. Form each tablespoon of the lentil mixture into a 1 cm thick cookie. This mixture makes enough for about 12 cookies. Heat the sunflower oil in a pan and fry the lentil cookies over medium-high heat until crispy brown on both sides.