The recipe below initially came from Everyday Food on Martha Stewart. We have tons more easy and frugal recipes.


  • 3/4 cup lentils, picked over and rinsed
  • 3/4 cup walnuts
  • 1/3 cup plain dried breadcrumbs
  • 3 garlic cloves (or more to taste) coarsely chopped or pressed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2-1 teaspoon red pepper flakes
  • Course salt and fresh ground pepper
  • 4 tablespoons olive oil
  • 1 large egg


  1. Preheat oven to 350°F. Place the lentils in a small saucepan and cover with 1 inch of water. Bring to a boil; reduce to a simmer. Cover and cook until the lentils are tender but still holding their shape, about 15-20 minutes. Drain well and cool.
  2. Meanwhile, spread the walnuts on a baking sheet and toast in the oven until fragrant and darkened, about 10 minutes. Let cool. (I’ve also done this in a saucepan on the stove and also in a toaster oven when my oven was broken for 2 weeks!)
  3. In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Process until finely ground.
  4. Add the lentils and 1 tablespoon of oil. Pulse until coarsely chopped. (Some lentils should remain whole).
  5. In a large bowl, whisk the egg. Add the lentil mixture and mix well. Divide into 4 equal-sized parts. Roll into balls and flatten with your palms into 3/4-inch-thick patties.
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