Spiced Lentil Cake In Lemony Lentil Puree

• Lentil Soup/Puree
• 1 pound Brown/Red Lentils (rinsed and picked over)
• 2 tablespoons Olive Oil
• 1 cup onions, diced
• 8 cups Chicken Broth
• Salt
• Pepper
• Lemon Juice (to taste)
• Lentil Cakes and Serving/Plating
• Reserved Lentils
• 2 pieces Roasted Garlic
• .5 teaspoons cayenne pepper
• 3 tablespoons All Purpose Flour
• Salt
• Pepper
• 4 tablespoons Olive Oil
• .25 preserved lemon, finely minced
• Parsley, chopped

1. Heat 2 Tablespoons of Oil in large heavy bottom pot (Dutch Oven). Add onions, and soften until translucent.
2. Add broth, lentils and season with salt and pepper, and bring to a boil.
3. Reduce to simmer until lentils are tender, approximately 30 minutes.
4. Reserve 1.5 cups of cooked lentils.
5. Blend remaining lentils to a smooth puree, season to taste with additional salt, pepper and lemon juice. I like it very lemony. Keep warm.
6. Roughly process reserved lentils and garlic until smooth with a few chunks.
7. Add Flour and cayenne to lentil mixture. Season with salt and pepper.
8. Heat 2 Tablespoons of Olive Oil in frying pan (medium-high heat). Place four ring molds or round cutters in pan. Spoon in lentil mixture, and cook until brown and crispy 3-5 minutes, remove mold and flip cook for an additional 3-5 minutes.
9. Place soup/puree in four shallow bowls, place lentil cake in each bowl. Dust the top of the lentil cake lightly wit additional cayenne pepper. Sprinkle soup/puree with minced preserved lemon and remaining 2 Tablespoons of Olive Oil. Garnish with chopped parsley.

puree, red lentils, olive oil, onions, chicken broth, salt, pepper, lemon juice, garlic, cayenne pepper, flour, salt, pepper, olive oil, lemon, parsley

Taken from food52.com/recipes/8554-spiced-lentil-cake-in-lemony-lentil-puree (may not work)