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Mini Lentil Cakes with Cucumber Yogurt Sauce

Mini Lentil Cakes
with Cucumber Yogurt Sauce

Ingredients
2 1/2 cups vegetable broth
1 cup dried lentils
2 bay leaves

2 teaspoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped or grated carrot
1 cup shredded cheddar cheese (or ANY cheese you like!)

3/4 cup dry breadcrumbs
2 eggs
A handful fresh cilantro, chopped
3 cloves fresh garlic, minced
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon coriander
¼ teaspoon ground red pepper
1 teaspoon salt
½ teaspoon ground black pepper

• Pour the broth, lentils, and bay leaves into a medium sized sauce pan and put on medium-high heat until it reaches a boil.
• Stir occasionally so the lentils don’t stick together.
• When it comes to a boil turn the heat down to low, cover and simmer for 20 minutes.
• Prep the onion, garlic, and cilantro (see ingredients below), and gather the spices while lentils cook.
• Drain thoroughly, remove the bay leaf and return them to the pot off the heat to cool.
• Make the yogurt sauce while the lentils cool down (see below).
• When the lentils are cool add remaining list of ingredients.

Mix all the ingredients gently to combine with a large spoon. Heat a large skillet to medium-high heat and coat the bottom with olive oil. Form small cakes (about 1 tablespoon each) with your hands and drop into the hot pan. Cook 3-4 minutes on each side. Cook in batches until the mixture is gone. Serve with cucumber yogurt sauce.

Cucumber Yogurt Sauce
1 small container plain low-fat yogurt
1 cucumber diced small
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground red pepper (optional)
2 Tablespoons fresh mint leaves, chopped (optional)