Ingredients
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For Lentil Cakes
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1 cup minced thick-cut Bacon
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1 cup finely diced Yellow Onions
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1⁄4 cup minced Shallots
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1 tablespoon fresh Thyme
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1 tablespoon Kosher Salt
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1 tablespoon minced fresh Garlic
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2 teaspoons Cumin
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1 tablespoon Coriander
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1 cup finely diced Carrots
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1⁄2 cup White Wine
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4 cups Water
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2 Bay leaves
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2 cups red Lentils
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Salt
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Black Pepper
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1 large Lemon
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1 whole Egg
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1⁄2 cup Flour
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Semolina
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1–4 tablespoons Vegetable Oil
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For Coriander Carrot Puree
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2 tablespoons Butter
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1 tablespoon minced Shallots
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2 cups chopped Carrots
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1 teaspoon minced Garlic
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2 teaspoons Coriander
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2 cups Water
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1 teaspoon Lemon Zest
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Pinch of Cayenne Pepper
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Kosher Salt
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Lime Juice
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For Coriander Lemon Aioli
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1 teaspoon minced fresh Garlic
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1 large Lemon
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1 tablespoon Dijon Mustard
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2 teaspoons Coriander
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1⁄2 teaspoon Turmeric
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1 Egg
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Salt
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Black Pepper
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1 cup Olive Oil
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To Complete
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1 cup chopped Greens Salad
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1 cup julienned Carrots
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1 Tomato
Directions
Steps
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1
Done
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For Lentil CakesIn a heavy, deep saucepot, sauté diced bacon on medium until crisp and fat is rendered, about 5–10 minutes. Remove bacon bits from pan and reserve. Add onions and sauté in bacon fat on low until translucent, about 10 minutes. Add shallots to onions along with thyme and kosher salt. Turn heat to medium and cook for 3 minutes, stirring. Then add garlic, cumin, and coriander and cook a few minutes more. If pan is dry, add more oil or butter, or bacon fat if you have some extra on hand. |
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2
Done
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Add carrots and sauté quickly to coat with seasoned onion mixture. Once brown bits form on the bottom of the pot, about 5 minutes, it’s time to deglaze with the wine (you can use water if you don’t have wine). Scrape bits off the bottom of the pot with a wooden spoon; then add stock, bay leaves, lentils, and a bit of salt and pepper. Cook on medium-high until lentils are tender but not mushy, about 30 minutes. Add lemon zest and juice, taste for seasoning, and adjust as needed. All the liquid should be absorbed before you purée. A loose mixture will require more egg and flour to bind the cakes. Remove pot from heat. |
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3
Done
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Remove 1⁄2 the lentils and pulse in a food processor; then add back to the pot. Add bacon and mix well to incorporate the lentil mixture. It’s best to let this cool before forming patties. Either cook one day ahead, or spread on sheet pans and let cool for an hour before adding flour and egg to assist with binding. |
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4
Done
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Once cooled, add egg and enough flour to bind mixture, approximately 1⁄2 cup. When you squeeze the mixture in your hand, it should maintain that shape. Now form into 10 round balls, roll each one in semolina or fine cornmeal, and slightly flatten. (Bread crumbs will work but won’t give the crunchy outside that semolina or cornmeal will.) In a sauté pan with vegetable or grapeseed oil over medium-high heat, pan-fry cakes until golden brown, about 5 minutes. Then flip and continue cooking until both sides are golden brown and crispy, about another 5 minutes. Remove from heat, place on a paper towel to drain, and put aside. |
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5
Done
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For Coriander Carrot PuréeMelt butter in a medium-size saucepan over medium heat. Sweat shallots in butter until they just begin to brown, about 10 minutes. Add carrots, minced garlic, and toasted coriander. Sauté until fragrant, about 5 minutes. Add water or stock and lemon zest and simmer until carrots are tender, about 10 minutes. Remove from heat and blend immediately. In a blender, purée carrots, cayenne, and enough liquid to reach a velvety consistency. Season with salt and lime juice to taste, adding more coriander or cumin if you desire. Will keep up to 4 days in the fridge, or freeze in small containers for easy sauce “on the fly.” |
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6
Done
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For Coriander-Lemon AioliAdd all ingredients except oil to a blender. On purée setting, slowly stream in oil. You can also do this with a hand mixer in a tall container or in a mixing bowl with a whisk. Cover and keep cool in refrigerator. |
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7
Done
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To CompleteSpread 1⁄3 cup Coriander Carrot Purée across the bottom of a plate. Place two lentil cakes on top and garnish with salad, carrots, and tomato. Feel free to substitute other local vegetables. Add 1–2 tablespoons Coriander-Lemon Aioli. |
