Savory lentil cakes with tomato and spinach rice.
0.5 cupGreen Lentils
100 gSpinach
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80 gOnion
10 gGarlic
0.5 cupRice
180 gDiced tomatoes
2 cupsWater
25 gFlour
3 gCumin
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Simmer green lentils in water with salt for 25 minutes, then drain.
Mash lentils with flour, cumin, onion, garlic, salt, and black pepper; shape into cakes.
Simmer rice with diced tomatoes, water, and salt for 18 minutes.
Fry lentil cakes in cooking oil for 4 minutes per side.
Fold spinach into hot tomato rice and serve with lentil cakes.