Recipe - Red Lentil Cakes With Garlic And Sage

1 teaspoon Olive oil
1 small Onion; minced
1 Clove garlic; minced
1 cup Dried red lentils
One half cup Whole wheat or white
couscous
3 One half cup Vegetable stock
One half teaspoon Fresh lemongrass; minced
1 teaspoon Fresh sage; minced
2 teaspoon Reducedsodium soy sauce

Heat a medium saucepan on mediumhigh heat then add the olive oil, onion,
and garlic. Saute until fragrant and slightly wilted, about 2One half minutes.
Add the lentils, couscous, stock, lemongrass, sage, and soy sauce and bring
to a boil. Reduce the heat and simmer uncovered for 10 minutes, then remove
the pan from the heat. Cover the pan and let it sit for 10 minutes.

Transfer the mixture to a processor or blender, whizzing until pureed. When
the puree is cool enough to handle, in about 4 minutes, form it into 12
firm 2" cakes. (To reheat, sizzle the cakes in a lightly oiled nonstick
saute pan for about 1minute on each side.)

NOTES : 180 calories per serving, 1.5 grams fat (7% calories from fat)

Recipe by: Savoring the day by judith benn hurley

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