Lentil Cakes with Pesto, Wilted Greens & Lemon Thyme Zucchini Fries
{{#rendered}} {{/rendered}}(Caitlin Van Horn)
A rather unusual lot of ingredients, but I promise they marry well together.
Cook Time:
Prep Time:
{{#rendered}} {{/rendered}}Total Time:
Servings: 6
Ingredients:
2 cup fresh basil, packed
{{#rendered}} {{/rendered}}4 Cloves of garlic
1 cup pine nuts
1/2 cup parmesan
{{#rendered}} {{/rendered}}4 tablespoon meyer lemon juice (or regular lemon juice)
1 cup extra virgin olive oil
1 1/4 cup lentils
{{#rendered}} {{/rendered}}1 1/2 cup vegetable stock
1 tablespoon ghee
1 1/2 cup leeks, chopped
{{#rendered}} {{/rendered}}1/2 cup fresh mint, chopped
2 Cloves of garlic, minced
1 cup parmesan, finely grated
{{#rendered}} {{/rendered}}1 Egg
1/2 teaspoon salt
15 cup of baby kale, baby chard, spinach- whatever greens you prefer (this sounds like a lot but remember it wilts down significantly.)
{{#rendered}} {{/rendered}}1/2 tablespoon ghee
Lemon juice
Salt
{{#rendered}} {{/rendered}}6 small zucchini
1 cup ghee
1 tablespoon fresh lemon thyme, finely (regular thyme is fine)
{{#rendered}} {{/rendered}}Very fine zest from 1 meyer lemon (regular lemon is fine)
Salt
Preparation:
Put first five ingredients into a blender or food processor. While blender/processor is running slowly add the olive oil. Set aside.
{{#rendered}} {{/rendered}}Soak lentils in filtered water for 24 hours. Drain and rinse.
Preheat oven to 350F.
Pour soaked lentils into a pot with the vegetable stock and bring to a boil. Lower heat and simmer for 15 minutes or until lentils are tender but not mushy.
{{#rendered}} {{/rendered}}Strain any remaining liquid from the lentils. Pour half of the lentils into a bowl. Pour the other half into a food processor and pulse a few times. Combine all lentils.
Heat the tablespoon of ghee in a skillet over medium heat. Add leaks and cook until soft. Add minced garlic and cook for one minute.
Combine lentils, leeks, mint parmesan, egg and salt.
{{#rendered}} {{/rendered}}Using a 1/4 measuring cup scoop out lentil mixture and press to form a patty. Repeat 11 more times or until all of the mixture has been used. Place patties on a baking sheet lined with parchment paper and bake for 20 minutes.
Heat ghee in a large pan. Add greens and cook until wilted. Squeeze in lemon juice (however much you desire) and sprinkle with salt.
Using a julienne peeler create thin zucchini sticks.
{{#rendered}} {{/rendered}}Heat the ghee in a pot for frying.
Combine lemon thyme and zest in a bowl.
When the ghee begins to bubble turn heat down slightly and carefully add the zucchini fries. I did mine in three batches.
{{#rendered}} {{/rendered}}Once browned transfer fries to a paper towel lined plate and sprinkle with salt and thyme/ zest mixture. Repeat until all fries are cooked
Place some greens on a plate followed by a lentil cake. Add a dollop of pesto, more greens and second lentil cake. Top with pesto and a handful of fries. Enjoy!