Red Lentil Patties

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Adam

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

subheading: FOR THE RED LENTIL PATTIES:

1 large onion, chopped

2 Tablespoons olive oil, divided

4 to 5 large carrots, sliced

1 cup ( 200g) split red lentils, thoroughly rinsed

2 cups ( 480 ml) water

1 cup ( 90g) gluten-free rolled oats*, divided

2 cloves garlic, crushed**

1 Tablespoon fresh lemon juice

1 Tablespoon ground paprika

1 teaspoon ground cumin

1 pinch of salt, to taste

Freshly ground black pepper, to taste

⅓ cup ( 15g) chopped fresh chives

¼ cup ( 15g) chopped fresh cilantro

subheading: FOR THE GARLIC-HERB TAHINI SAUCE:

⅓ cup ( 70g) tahini

2 ½ Tablespoons fresh lemon juice

1 Tablespoon apple cider vinegar

2 Tablespoons water, or more if needed

¼ cup ( 15g) fresh cilantro

¼ cup ( 15g) fresh parsley

2 cloves garlic, crushed**

1 pinch of salt

Freshly ground black pepper

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