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Red Lentil Cakes with Garlic and Sage

Ingredients :
1	tsp	olive oil
1	sm	onion, minced
1	x	clove garlic, minced
1	cup	dried red lentils
1/2	cup	whole wheat or white couscous
3 1/2	cup	vegetable stock
1/2	tsp	fresh lemongrass, minced
1	tsp	fresh sage, minced
2	tsp	reduced-sodium soy sauce

How to cook :

Heat a medium saucepan on medium-high heat then add the olive oil, onion, and garlic.
Saute until fragrant and slightly wilted, about 2-1/2 minutes.
Add the lentils, couscous, stock, lemongrass, sage, and soy sauce and bring to a boil.
Reduce the heat and simmer uncovered for 10 minutes, then remove the pan from the heat.
Cover the pan and let it sit for 10 minutes.
Transfer the mixture to a processor or blender, whizzing until pureed.
When the puree is cool enough to handle, in about 4 minutes, form it into 12 firm 2" cakes.
(To reheat, sizzle the cakes in a lightly oiled nonstick saute pan for about 1minute on each side.
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Tags : Herbs