Lentil Cakes with Pesto, Wilted Greens & Lemon Thyme Zucchini Fries

By Caitlin Van Horn, Caitlin Van Horn

Published January 03, 2017

Fox News

(Caitlin Van Horn)

A rather unusual lot of ingredients, but I promise they marry well together.

Cook Time:

Prep Time:

Total Time:

Servings: 6

Ingredients:

2 cup fresh basil, packed

4 Cloves of garlic

1 cup pine nuts

1/2 cup parmesan

4 tablespoon meyer lemon juice (or regular lemon juice)

1 cup extra virgin olive oil

1 1/4 cup lentils

1 1/2 cup vegetable stock

1 tablespoon ghee

1 1/2 cup leeks, chopped

1/2 cup fresh mint, chopped

2 Cloves of garlic, minced

1 cup parmesan, finely grated

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.)

1/2 tablespoon ghee

Lemon juice

Salt

6 small zucchini

1 cup ghee

1 tablespoon fresh lemon thyme, finely (regular thyme is fine)

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.

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.

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.

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.

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.

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!

URL

https://www.foxnews.com/food-drink/lentil-cakes-with-pesto-wilted-greens-lemon-thyme-zucchini-fries