Baked Lentil Patties with Tomato Tahini Sauce

Ingredients

• 1 cup lentils
• 2 cups water
• salt (A pinch, for cooking the lentils)
• 1 tsp paprika
• 2 tbsp nutritional yeast (Optional)
• 1 tsp garlic powder
• 1 tsp salt
• black pepper (To taste)
• 1 tbsp olive oil
• water (A little, if needed)
• black sesame seeds (Amount not specified)
• white sesame seeds (Amount not specified)
• 1 tomato (Large)
• olive oil (Amount not specified)
• 1 garlic (Clove)
• 2 tbsp tahini
• 1 tsp paprika
• 1 tsp dried rosemary
• lemon juice (A little; amount not specified)

Steps

1. 1

   Rinse the lentils. Combine them with the measured water and a pinch of salt in a saucepan.

2. 2

   Cook the lentils for 10 minutes. The source does not specify the heat level or whether the lentils should be drained afterward.

3. 3

   Use about half of the cooked lentils (approximately 250 g) for the patty mixture. Add the paprika, optional nutritional yeast, garlic powder, 1 teaspoon salt, black pepper to taste, and olive oil.

4. 4

   Blend or process the mixture until it holds together; add a little water if needed. The exact mixing technique is not stated clearly in the source.

5. 5

   Shape the mixture into patties and sprinkle with black and white sesame seeds. The shaping details are not visible in the source.

6. 6

   Bake at 180°C (350°F) for 15 minutes.

7. 7

   Prepare the tomato sauce using the large tomato, olive oil, garlic clove, tahini, paprika, dried rosemary, and a little lemon juice. The source does not show the preparation method or ingredient amounts for the oil and lemon juice.

8. 8

   Serve the baked lentils with the tomato tahini sauce.

Notes

The OCR indicates about half of the cooked lentils is used for the seasoned mixture, but the disposition of the remaining lentils is not shown. The sauce-making method is also not legible; no unsupported cooking or blending technique has been assumed.

Nutrition per serving

• main
• vegetarian
• gluten-free
• baked
• high-protein