Ingredients:

Yellow lentils: 1 cup (200g)

Cabbage: 2/3 cup (150g), finely chopped

Onion: 1 medium, finely chopped

Carrot: 1 large, grated

Red bell pepper: 1/2, thinly sliced

Lupin flour (or chickpea flour): 2 tbsp

Eggs: 2 large

Fresh parsley: 2 tbsp, chopped

Garlic powder: 1 tsp

Turmeric: 1/2 tsp

Paprika: 1 tsp

Salt: 1/2 tsp (to taste)

Black pepper: 1/4 tsp (to taste)

Olive oil: 2 tbsp (for cooking)

Directions:

1. Prepare the Lentils:

Rinse the yellow lentils thoroughly and cook them in boiling water until soft (about 15 minutes).

Drain and set aside.

2. Mix the Ingredients:

In a large mixing bowl, combine the cooked lentils, chopped cabbage, finely chopped onion, grated carrot, and sliced red bell pepper.

Add the lupin flour (or chickpea flour), eggs, chopped parsley, garlic powder, turmeric, paprika, salt, and black pepper.

Mix until everything is well combined.

3. Cook the Mixture:

Heat olive oil in a non-stick pan over medium heat.

Pour the mixture into the pan and flatten it gently with a spatula.

Cook for about 8-10 minutes on one side, or until golden brown and firm.

4. Flip and Finish Cooking:

Carefully flip the lentil patty to the other side and cook for another 8-10 minutes until cooked through and crispy on the outside.

5. Serve:

Slice the lentil patty like a pie and serve it with a dollop of yogurt sauce or your favorite dip.

Enjoy this healthy and flavorful dish! It’s perfect for a hearty vegetarian dinner.