Hearty and flavorful, these high protein babies will leave you feeling full and guilt-free! Perfect for those meatless Mondays! Thanks to roostblog.com for the recipe!
First step, make pesto. Add basil leaves, 2 cloves garlic, 3/4 cup Parmesan cheese, and 1/4 cup TOASTED pine nuts to food processor and blend.
Slowly add olive oil as you are blending until you achieve a nice smooth texture.
Once done, remove delicious pesto to a bowl and keep to the side. Try not to eat it!
Take your soaked lentils - drain and rinse them.
Add lentils to a pot with 1.5 cups of vegetable broth. Bring to a boil, then lower to a simmer for approximately 15 min, or until lentils are tender, NOT mushy.
Once lentils are cooked, drain them from any remaining liquid.
Add half of the cooked lentils to a food processor and pulse a few times.
Add pulsed lentils to the remaining whole lentils - they should look similar to this.
Sautée the chopped leeks in a medium-hot pan with a drizzle of olive oil. Once tender, add 2 minced cloves of garlic and sautée further, (about three more minutes).
Add all of the chopped mint, 1 egg, the remaining cup of Parmesan, the sautéed leeks and garlic and half a teaspoon of salt to the lentils and mix thoroughly.
Using a 1/4 cup, scoop the lentil mixture and flatten to form patties (mixture will yield approximately 12). Place patties on a baking tray lined with baking paper and bake for 20 min at 350F (165C).
Heat approx 2 tbs of olive oil to pan. Add greens and cook until wilted. Add fresh lemon juice and salt to taste. Keep to side.
Combine lemon thyme and desired salt to a bowl and mix. This mixture will be used to sprinkle on top of zucchini fries.
Heat a good frying oil in pan. Slice zucchini into thin strips, or use a julienne peeler if you have one.
Add the zucchini to pot of hot oil and fry until brown and crispy. Transfer to a paper towel lined plate and sprinkle with salt and thyme mixture.
Time to assemble! Place some wilted greens at the bottom of plate, followed by a lentil patty and then a dollop of pesto. Repeat once more and add a handful of fries to top it off!
There it is! Eat as is, or add some creamy goat cheese on the side if you want to be bad! Enjoy!
- 1/2 Cups packed basil leaves
- 4.0 Cloves of garlic
- 3/4c Cups Grated Parmesan cheese
- Olive oil
- 1/4 Cup toasted pine nuts
- 1/4c Lentils (soaked overnight)
- 1/2c Vegetable stock
- 1/2c Chopped leeks
- 1/2c Chopped fresh mint
- 1.0c Egg
- 15.0c Baby kale, baby spinach, baby swiss chard
- Lemon juice
- 6.0 Small zucchini
- 1.0Tbsp Fresh lemon thyme (or regular)