Name: Red Lentil Fritters with Mint-Garlic Yogurt Sauce
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 2 large servings
Ingredients: 1 cup plain or Greek vegan yogurt (I used Kite Hill); juice from half a lemon; 2 TB chopped fresh mint; 2 cloves garlic, finely minced; a few pinches of salt; 1/2 cup Sir Kensington's Chipotle Fabanaise; 2 TB sambal; 1 cup dried red lentils, picked over and soaked for a few hours to overnight, then rinsed well; 1/2 cup chopped red onion; 6 cloves garlic, minced; 1 tsp cumin; 1/4 tsp smoked paprika; 1/4 tsp turmeric; 1/2 tsp salt; 1 TB olive oil; grapeseed, vegetable or canola oil, for frying; salt, for seasoning once fried; pita; 1 cup mandolined cabbage; large tomato, halved and sliced; 1 cucumber, thinly sliced; 1/2 cup hummus; chopped olives and/or cornichons; handful of fresh herbs like parsley, cilantro and/or mint; microgreens or sprouts