Crispy Lentil

Crispy Lentil is another vegan recipe from Shemirah’s collection.

Makes 8 patties

Crispy Lentil Ingredients:

4 cups water
1 cup dried lentils
2 Tbsp. pine nuts
1 medium onion, chopped
1 tsp. crushed garlic
1/4 cup dried parsley
1 tsp. cumin
1 tsp. coriander
1/4 tsp. crushed red pepper
1/4 tsp. salt
1/2 cup flour
1 tsp. baking powder
Oil for frying (olive, safflower, sunflower, peanut and/or toasted sesame oils are all good ones)

Crispy Lentil Preparation:

Bring the water and lentils to a boil, cook for 35 minutes. Drain, then put lentils in a food processor, and lightly pulse (they do not have to be finely mashed, just processed). Place them in a mixing bowl. Put the pine nuts in the processor, and grind them as well. Add them to the mixing bowl.

Process the onion and garlic, then add the herbs and spices, blending well.

Add this to the mixing bowl, and thoroughly combine everything (you may want to use your hands at this point). When mixture is evenly combined, add the flour and the baking powder. Mix well again. You should have a good mixture 
to work with.

Shape into 8 uniform-size patties.

Heat oil over medium-high heat.

Place the patties (3 or 4 at a time) into the oil, and fry until crispy and brown, 4-5 minutes each side.

Remove from heat, cover, and let stand for 2 hours.

Drain on paper towels, and serve. (These make great sandwiches with the Spinach For Sandwiches recipe, sun-dried tomatoes and Vegenaise or Nayonnaise.)

Return to Shemirah’s Entrée Recipes
Return to Shemirah’s Recipes

About Shemirah:

Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.

“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.

Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.

Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.

Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.

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