#MeatlessMonday-Red Lentil-Rice Cake with Basic Tomato Salsa #vegetarian

Photo courtesy of anitasarkeesian via Flickr

Lentils have the third-highest level of protein and amino acids of any legume or nut (soybeans and hemp being the first two). I'm not a fan of lentils. I know I should be because they're a basic staple in most vegetarian kitchens. I do like the red ones however. They make an awesome dahl and have a nutty flavor. If you give this recipe a go, let me know what you think. Enjoy!

Red Lentil-Rice Cakes with Basic Tomato Salsa

Salsa:

3 cups chopped tomatoes
1/4 cup chopped fresh basil
1-T lemon juice
1/4 tsp salt

Cakes:

4 cups water
1 cup dried red lentils

1/2 cup uncooked basmati rice
1 cup water

2 T olive oil
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 garlic cloves, minced
3/4 cup shredded mozzarella
1/4 cup dry breadcrumbs
1 T chopped fresh basil
1 tsp salt
1/4 tsp black pepper
2 egg whites, lightly beaten

1. Prepare salsa by combining ingredients. Set aside.

2. To prepare cakes, bring 4 cups water and lentils to a boil in saucepan. 

Reduce heat and simmer for 20 minutes or until tender. 

Drain and rinse with cold water. Place lentils in a large bowl.

3. Combine 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Cool and combine with lentils.

4. Saute in a teaspoon of the olive oil: red bell pepper, onion and garlic. Add to rice/lentil mixture. Add mozzarella cheese and remaining ingredients. Mix well. Let stand for 10 minutes.

5. Form lentil mixture into patties. Heat 2 teaspoons of the olive oil in skillet over medium heat. Cook patties for 5 minutes on each side or until lightly browned. Serve with salsa.