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Red Lentil Fritters with Mint-Garlic Yogurt Sauce
OLIVES FOR DINNER26Ingredients
75Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup vegan yogurt (plain or Greek, I used Kite Hill)
- 1/2 lemon (juice from)
- 2 Tbsp. chopped fresh mint
- 2 cloves garlic (finely minced)
- 3 pinches salt
- 1/2 cup chipotle (Sir Kensington's, Fabanaise)
- 2 Tbsp. sambal
- 1 cup red lentils (dried, picked over and soaked for a few hours to overnight, then rinsed well)
- 1/2 cup red onion (chopped)
- 6 cloves garlic (minced)
- 1 tsp. cumin
- 1/4 tsp. smoked paprika
- 1/4 tsp. turmeric
- 1/2 tsp. salt
- 1 Tbsp. olive oil
- vegetable oil (grapeseed, for frying)
- salt (for seasoning once fried)
- pita
- 1 cup cabbage (mandolined)
- large tomato (halved and sliced)
- 1 cucumber (thinly sliced)
- 1/2 cup hummus
- olives
- cornichons
- 1 handful fresh herbs (like parsley, cilantro and/or mint)
- microgreens (or sprouts)
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