


Lentil Cakes with Dill-Yogurt Sauce and Fresh Greens
(Makes 16 to 18 cakes) INGREDIENTS 3 TBS olive oil 1/2 yellow onion, chopped 1 large carrot, peeled and sliced lengthwise, then roughly chopped into 1/2 inch pieces 1 large clove minced garlic 1 cup rolled oats 2 large eggs 1/4 cup cilantro 2 cups of brown or green dry lentils (or a mixture) 6 cups water 1 1/4 tsp salt 1/4 tsp pepper 1 tsp onion power 2 TBS balsamic vinegar 4 cups mixed baby greens (spinach, arugula, and kale) 1 TBS red wine vinegar (for the dressing) 2/3 cup of plain Greek yogurt (add water to thin, approx. ¼ cup) 2 TBS fresh squeezed lemon juice 2 TBS fresh dill fronds, snipped into pieces with a kitchen scissor 3 TBS chopped roasted pistachios
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Copyright 2018 Catherine Hamilton. All rights reserved.[/caption]

Copyright 2018 Catherine A. Hamilton
About the Author

Catherine A. Hamilton
Catherine Hamilton, a Catholic freelance writer, member of Catholic Writers Guild, and Benedictine Oblate, has articles in magazines and newspapers. Nine Days--Poems Remembering Pope John II (2015), is available on Amazon. In the year 2000, Hamilton met Pope John Paul II in his private library while on pilgrimage. An Oregonian of Polish decent, she lives with her husband of twenty-five years and is blessed with five stepchildren and four grandsons.
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