Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce

veganricha.com

Vibeke Kale Vale

subheading: Seedy Lentil Fritters:

1 tsp oil

½ cup ( 80 g) onion

4 cloves of garlic chopped

½ tsp ( 0.5 tsp) ground cumin

½ tsp ( 0.5 tsp) ground coriander

1 tsp turmeric

⅓ tsp ( 0.33 tsp) ground cardamom

⅓ tsp ( 0.33 tsp) or more cayenne

½ cup ( 90 g) red lentils masoor dal, washed and drained

1.5 cups ( 375 ml) water

½ tsp ( 0.5 tsp) salt

1 tbsp parsley or 1 tsp dried

½ cup ( 15 g) packed chopped spinach

1 tsp lemon juice

1 tbsp chia seeds

1 tbsp flax seed meal or more chia seeds

1 tbsp toasted sesame seeds

¼ cup breadcrumbs or use flour, glutenfree breadcrumbs or flour for gf

subheading: Tahini Dill Sauce:

¼ cup ( 60 g) tahini

¼ cup ( 62.5 ml) water

1 tbsp lemon juice

½ tsp ( 0.5 tsp) dried dill

¼ tsp ( 0.25 tsp) salt

¼ tsp ( 0.25 tsp) cayenne

subheading: Bowl:

Greens or lettuce

Chopped tomatoes & cucumbers

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