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CHICKEN AND RED LENTIL CAKES WITH TOMATO SAUCE

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Ingredients for cakes:
 
1  lb. chicken tights and chicken breast or ground chicken
1  cup cooked red lentils (1/2 cup dried)
1 onion, chopped in a food processor
1  egg
3  cloves garlic, minced
Sea salt, pepper
Oil
Ingredients  for the Sauce:

1 can (28 oz.) crushed tomatoes
Salt,  sugar and pepper
1/2 tsp. smoked paprika
Follow cooking instructions on a package for cooking lentils. This is how I usually cook  red lentils: bring 1 cups of water to a boil and add 1/2 cup of lentils. Cook for 20 minutes on low-medium heat. Cool lentils down before adding them to cake mixture.

Grind  chicken in a food processor. Before you put chicken in a food processor, cut it  in a medium size pieces. 

Combine all the ingredients in a large bowl. 

Wet your hands and form small cakes. Place in single layer on baking sheet sprinkled with oil. Bake  for 15-20 minutes in preheated to 450F oven. 

Meanwhile,  prepare tomato sauce for you cakes. Add crashed tomatoes in saucepan and  sprinkle with sugar, salt, pepper and smoked paprika. Cook on medium heat,  stirring occasionally, until the tomatoes begins to thicken, 15-20 minutes. 

Serve  cakes with tomato sauce and any salad you like. Red cabbage-walnut salad with apple vinegar and walnut oil dressing are the great addition to these cakes.
 
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Sincerely yours,
Nellie
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog