<ul><li>1c dried lentils</li><li>3c water</li><li>2T minced garlic</li><li>¼ large onion, minced</li><li>2T olive oil</li><li>~1.5c bread crumbs (italian style)</li><li>cumin, coriander, poppy seed (to taste) OR fresh dill, fresh cilantro, turmeric</li></ul>
<p>Put the lentils, garlic, onion, and water in a medium-sized saucepan.
Cook for 20-30 minutes, covered, until lentils are soft. There’s gonna
be water left. That’s a good thing. Turn off the heat and add olive oil
& spices. Mix well. Add bread crumbs a little at a time, until you
get a thick paste studded with lentils, that you can squeeze into a
stable ball. At this point, heat a frying pan or turn on your griddle to
medium-high heat. Squeeze the lentil sludge into patties about the size
of your palms, and then place on griddle. If you have small hands like
me, this should make 10-12. Cook them about 10-15 minutes on each side,
until they’re browned, and then set them aside until ready to serve. I
pretty much always advise serving this with some interpretation of
tzatziki.</p>