Lentil and Caramelised Onion Croquettes

Active time: 40 minutes Total time: 60min Servings: 4 Recipe from: Deborah Madison

Why?

• Vegetarian

• High in protein

• High in iron and folate

• Anti-inflammatory

• Great for the gut with dietary fibre

• Good mix of various vitamins for overall health

• Provides sustained energy

Ingredients:

• 2 cups chopped yellow onion

• 2 tablespoons olive oil

• 1 cup lentils, sorted and rinsed

• 1/2 cup finely diced carrot

• 1/2 cup finely diced celery

• 2 cups soft bread crumbs (can do gluten free)

• 1 egg

• Olive oil or coconut oil for frying

• Salt and pepper

How to prepare

1. In a medium frying pan over low heat, cook the onion in the olive oil, covered for 20mins. Remove the lid and cook, stirring occasionally until they’re browned, meltingly soft and full of aroma. About 15mins.

2. Combine the lentils, celery, carrot and 1 teaspoon salt in a saucepan. Add water to cover by 7cm (3 inches) and bring to a boil, then reduce the heat and simmer until the lentils are soft, about 30mins.

3. Drain, reserving the liquid for soup stock. Puree the lentils in a food processor until smooth but still retaining a little texture. Add some of the reserved stock if needed.

4. Mix the lentils with the onion and half the bread crumbs. Season well with salt, pepper and stir in the egg.

5. Spread the mixture out on a platter or tray to cool so that it will be easier to handle.

6. Form the mixture into 7cm (3 inch) ovals or croquettes.

7. Spread the remaining bread crumbs (I often use sesame seeds instead) on a plate and roll the croquettes in them.

8. Pour the oil into a fry pan to a depth of approx .5cm and place over medium-high heat.

9. Fry the croquettes in batches until golden brown on both sides about 5 to 8mins.

10. Remove them to paper towels to drain and serve when ready.

Goes well with: Mixed green salad or stir fried green vegetables or steamed bok choy.