Lentil Cakes with Coconut Curry Sauce

1 1/2 cups French green lentils
1 onion, chopped
3 3/4 cups water
1/2 cup chopped cilantro
1 tablespoon coriander
Juice of 1 1/2 limes

1 can coconut milk
2 teaspoons Thai red curry paste

Put the lentils into a saucepan with the onion and water.  Bring to a boil, then reduce the heat, cover the pan and simmer very gently for 40 to 45 minutes, or until the lentils are very tender and all the water has been absorbed.  Add a little more water toward the end of the cooking time if the lentils are sticking, but make sure no water remains.

Mash the lentils with the cilantro and coriander, the lime juice, and some salt and pepper.  Form into 12 cakes, pressing the mixture so it holds together.  Fry the lentil cakes in a little hot olive oil until crisp and browned on both sides.

Heat coconut milk in saucepan.  Whisk in curry paste and simmer for about 5 minutes.

Serve lentil cakes in a pool of coconut curry sauce.


Serves 4.

From Veggie Chic by Rose Elliot, with changes