Red Lentil New Years Day Medallions

Last year we posted a recipe for a quick, easy and delicious Lentil Soup with Cumin and Lemon. This years recipe requires a little more preparation, but is just as simple to make and just as rewarding a treat to welcome those you hold near and dear into the new year. As mentioned in last years post, lentils have been a symbol of good luck and prosperity from ancient Roman times and continue to be valued in many cultures today. We like that they jingle like coins in a little sack and that one little humble lentil can be sprouted and grown into a plant that will continue to feed us. 

Lentils are unpretentious (is there a pretentious legume? If so, please nominate your candidate) and affordable, they are also a staple in many cuisines and are a real powerhouse of nutrition. They are very versatile and we find ourselves using them very often, from the more robust and flavourful puy lentil, to the soft, delicious and quick to cook split red lentil.

In keeping with the theme of riches, we chose to be playful and to prepare lentil medallions that can be handed out to our friends and family. These patties hold together well, are firm and tasty on their own, dipped in a sauce of your choice or as we did, doused in tabasco. They keep well in the fridge and can be crisped up on a griddle plate with a little oil to make a tasty leftovers treat.

Have a very happy, love-filled and prosperous New Year!

Ingredients:

• 1 cup split red lentils
• 2 cups water
• 4 medium carrots
• 1 tbsp low-salt bouillon (or sub the two cups of water with veg broth)
• 3 spring onions
• 1 small bunch of fresh coriander
• 1 1/2 cups of porridge oats
• 1 tbsp cumin powder
• 1 tsp black pepper
• 1 tsp salt

Method:

• Peel and shred carrots into a large heavy based pot (with lid) using the large shredders on a box grater. Add the lentils, water and bouillon and bring to a gentle boil, cover, lower heat and simmer for 15 minutes. Turn off the heat and allow the lentils to sit in the covered pot on the stove for a further 5 minutes.
• Preheat oven to 200C
• In a large mixing bowl place the oats, cumin, salt and pepper and mix well.
• Finely dice the spring onion and roughly chop the coriander and mix well with the oat mixture. We use both the leaves and the tender stem of the coriander.
• Finally add the cooked lentils to the mixing bowl and fold to combine all ingredients. 
• Once cool to the touch, form into patties and place on silicone mat or baking parchment and bake in the oven for 30 minutes, flipping once after 15 minutes. Allow the patties to cool and to firm up before eating.