- Rinse and drain lentils and place in pot with vegetable stock or water. Bring to a boil, reduce heat and simmer covering for 15 minutes until lentils are mushy and all liquid is absorbed. Remove from heat.
- In large skillet, sauté garlic and onion in 1 tablespoon of olive oil. Add roasted red pepper and sauté 1 minute longer. Remove from heat and transfer to a bowl.
- Add lentils, fold in herbs and sea salt and season to taste with pepper. Gradually fold in breadcrumbs until batter is thick. Set aside for 2-3 minutes to allow batter to thicken.
- Drizzle cast iron skillet with 1 tablespoon of olive oil. Scoop batter and roll into 1 1/2-inch balls. Place in skillet and flatten into patties 1/2-3/4 inches thick. Cook until crispy, transfer to baking sheet and cover to keep warm.
Photo by Chatelaine