Something amazing happened in my kitchen last week. It all started on Wednesday morning, my morning off and my designated cook time. This seems all fine and dandy, but for me, planning to do something and actually doing it doesn’t always work out. Yes I procrastinate. No I don’t fully plan ahead. In fact, most days I make a list about 3 miles too long, and I still try to convince myself I can do it all. Well folks, this past Wednesday I did it, and I’m here to share it with all of you.
And to wish my blog a Happy 1-month Anniversary! And to celebrate Meatless Mondays! What a day!
The obstacle: Cook meal, clean up after meal, take pics, write blog, and get to work on time!
I was psychologically prepared to scrap the recipe half way through cause to be honest it sounded like too much work. Cooking lentils, pureeing half, making fritters, frying them, the sauce, the slaw.. you see where I’m coming from. But it wasn’t too much work, it seemed to all fall into place. Ahh don’t you love it when life works with you!
First things first, the sauce. I used the tzatziki recipe I’ve shared with you before, except I left out the cucumber, no biggie. While that mingled with itself I started the lentils and then quickly wiped up the slaw. (slaw term loosely used here.) Twenty five minutes later I’m making fritters and heating up my flatbread. About 5 pan-frying minutes past this and I’m enjoying my first mouthful of ‘Oh my gosh this is so amazing I could eat it every single day!’ <– actual Lauren thought.
See super duper easy. Meat free, fiberful, satisfying both in flavor and tummywise and cheap. Real cheap. So cheap I’m afraid you’ll be scared off by thinking I’m a cheap eater. Which I try to be but focus on cheap healthy ingredients instead of a 99 cent 2 L of soda. So what do you say? Give Meatless Monday’s a go and try this lentil fritter sandwich, you won’t be disappointed!
What’s your favorite cheap eat?
Lentil Fritters with Tzatziki Sauce and Red Cabbage Slaw
Slightly adapted from Real Simple
1 c. lentils, rinsed
3 c. filtered water
1/4 tsp cumin
3 cloves garlic
4 Tbsp cilantro, chopped
1/2 tsp cumin
1/2 tsp salt
extra virgin olive oil
1/2 c. bread crumbs
1/2 small head red cabbage, thinly sliced
1 lemon, juiced
1/4 tsp salt
flatbread or pita
I made the tzatziki first so the flavors can meld together, then I started on the lentils. Bring the water to a boil and then add the lentils, 1/4 tsp cumin and 2 garlic cloves. Bring to a boil again, cover and reduce heat to med-low for about 20 mins. While the lentils are cooking, slice up the cabbage, add the lemon juice, salt, pepper and a drizzle of extra virgin olive oil. Once the lentils are done, drain any remaining liquid and pour into a big bowl. Take about half of the lentils and puree with the cooked garlic cloves and the extra raw one, cumin, salt, and 2 Tbsp cilantro (by puree I mean throw into food processor.) Combine mixture with whole lentils, bread crumbs, remaining cilantro and form palm size patties. Pan sear in a little bit of olive oil. Assemble sandwich with pitas or flatbread, fritters, slaw and a healthy dripping of tzatziki. Out of this world!