- 2 tblsp butter
- 1 medium white onion, finely chopped
- 1 carrot, finely chopped
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 cup red lentils, picked over and rinsed
- 4 cups water
- 1 cup medium-quinoa
- Salt and freshly ground pepper
- Lentil flour, for dusting
- Avocado oil, for frying
- Melt the butter in a medium saucepan. Add the white onion and carrot and cook over medium heat, until soft, for 5 minutes or so. Stir in the tomato paste, paprika and cumin, then add the lentils and water. Bring to a boil. Reduce heat to medium, and simmer for about 8-10 minutes or until the lentils are tender and have absorbed about three-fourths of the liquid. Stir in the quinoa and remove from the heat. Let stand until the liquid is absorbed and the quinoa is softened, about 20 minutes. Season with salt and pepper. Transfer to a rimmed baking sheet; spread in an even layer to cool.
- Put 1/2 cup of flour in a plate. Divide the lentil mixture into 16 portions; form into 3/4-inch-thick patties. Dredge the patties in the flour, shake off any excess and set on a floured baking sheet. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the patties over medium heat, turning once, until golden, for about 5 minutes. Drain on paper towels. Add more oil to the skillet if needed.
Double the batch and freeze for future quick snacks and to add to lunches.