Who doesn't love a dinner party? Even better when it's stress-free! This recipe is great for when you have guests over and you want to socialize instead of hiding in the kitchen. You can prepare everything in advance and garnish it when they arrive.. great healthy appetizer, full of protein, fiber, vitamins, minerals...the good stuff!
LENTILS are an excellent source of plant protein, fiber, vitamins, and minerals. Only one cup of lentils contains 90% of your daily need of folate. Make legumes part of your diet and you will benefit from all their super powers.
Thanks to my friends stacey and katie for hosting this amazing dinner!!
2 cups red lentils
1,5 sweet potato, chopped into chunks
1 cup chickpea flour
50ml Extra virgin olive oil
1 tsp salt
1 tbsp garlic powder
1 tsp cumin
parsley pesto (parsley, olive oil, salt, pine nuts)
For the base, cook lentils together with sweet potato chunks in boiling water for 15 minutes or until soft
drain until most moisture is gone
Preheat oven to 200C
add the lentils and sweet potatoes to a food processor, together with chickpea flour, salt, olive oil, garlic powder and cumin, blend until dough comes together, scraping down on the sides a few times ( I had to process it in 2 batches)
divide it between 2 baking sheets and flatten it out with a spatula until 1cm thick
bake for 20 minutes, take it out
use a cup to cut out 15 circles
bake for another 20 minutes
depending on how much time I have, I turn off the oven and leave the trays in for a few hours which makes the cakes quite crisp
once they're cool, garnish with pesto, goats cheese, thinly cut apples and red cabbage, sprouts, chopped walnuts and a drizzle of lemon juice and olive oil