Lentil Cakes with Mint Yogurt

Name: Lentil Cakes with Mint Yogurt
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 ½ tbsp. olive oil, divided; 1/2 cup chopped yellow onion; 1 tbsp. minced garlic; 3/4 cup old-fashioned rolled oats; 2 tbsp. red wine vinegar, divided; 1 tsp. kosher salt, divided; 1/2 tsp. black pepper; 2 large eggs; 1 (17.6-oz.) pkg. steamed brown lentils; 2 cups packed baby arugula; 2 cups packed baby spinach; 3/4 cup plain whole-milk; 2 tbsp. greek yogurt; 2 tbsp. fresh lemon juice; finely chopped fresh mint; chopped unsalted pistachios

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium. Add onion and garlic; sauté 3 minutes. Place onion mixture, oats, 1 tablespoon vinegar, 3/4 teaspoon salt, pepper, eggs, and lentil…

Cook35 min
Total35 min
Serves2
LevelEasy

Lunch Gluten-Free High-Protein Vegetarian Mediterranean

Ingredients

Method

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium. Add onion and garlic; sauté 3 minutes. Place onion mixture, oats, 1 tablespoon vinegar, 3/4 teaspoon salt, pepper, eggs, and lentils in a food processor; pulse 3 to 4 times. Shape mixture into 12 patties.
Heat 1 1/2 teaspoons oil in pan over medium-high. Add 6 patties to pan; cook 2 minutes on each side. Remove from pan. Repeat with 1 1/2 teaspoons oil and remaining 6 patties.
Combine remaining 1 tablespoon vinegar and remaining 1 tablespoon oil in a large bowl, stirring with a whisk. Add arugula and spinach; toss.
Combine remaining 1/4 teaspoon salt, yogurt, juice, and mint in a bowl. Divide arugula mixture among 4 plates; top each serving with 3 patties and 2 tablespoons yogurt mixture. Sprinkle evenly with pistachios.