Red Lentil Patties

5 cups water

1 Tbsp salt

2 cup red lentils

2 stalks celery, thinly sliced

1 large carrot, thinly sliced

1 large onion, thinly sliced

¼ cup olive oil

1 cup bread crumbs from gluten-free bread (see recipe above)

 

In a saucepan over high heat, bring water, and salt to a boil. Add lentils, reducing heat to low and cook, stirring occasionally, until lentils are soft (about 30 minutes). Sauté celery, carrot, and onion in olive oil until vegetables are brown and tender, about 5-7 minutes. Food process lentils and vegetables to make a smooth paste. Stir in bread crumbs, then, spread mixture on a large platter to cool. Refrigerate until completely cool (30 minutes). Preheat oven to 375F. Coat baking sheet with olive oil. With lightly oiled hands, shape the paste into 12, 4-inch cakes. Brush the cakes with olive oil, and place on baking sheet. Bake until lightly browned and heated through (10 minutes). Serve immediately with cashew gravy.