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Lentil fritters are a complete meal packed into a small ball, full of fiber, vegetables and anti-inflammatory nutrition. Serve them over salad, with cucumber, tomato and avocado in a pita wrap or as a stand alone meal. Freeze the leftovers and use them as a grab-and-go lunch.
Prepare lentils according to package directions. Drain.
Preheat oven to 425 degrees. Lay parchment paper on baking sheet.
Chop onion and mince garlic. Saute with a bit of water (or sesame oil) in a skillet. When onion is translucent, add greens. If skillet is cast iron, add greens after removing from heat. Stir until greens are wilted.
Flavor with favorite curry paste or powder blend. The amount will vary according to ingredients and preference. Taste as you go. I used 3 Tbsp. of red curry paste and then dashed with extra turmeric and cumin. Add a bit of salt if necessary. If desired, use an immersion blender to mash some of the lentils.
Add flax seed and bread crumbs. Stir thoroughly. Mixture will be soft and sticky, but should not feel too wet. If it lacks cohesiveness, add a bit of flour.
Form batter into small balls and lay on the parchment paper on baking sheet. Bake for 20 minutes.
Meanwhile, prepare the dill sauce.
When you prepare lentils, you can add a bay leaf and/or piece of kombu to add flavor, minerals and digestibility.
Curries vary widely, consisting of varying amounts of cumin, turmeric, coriander and may include ginger, nutmeg and/or cinnamon. They range from sweet, to nutty to 5-alarm spicy. It's really worthwhile to taste-test the options, as the flavor of your lentil fritters depends on it. For this recipe, I used my favorite Thai Kitchen Red Curry Paste, which is more spicy than sweet.