Hii guys, I hope you’re all well. For the past weekend, I stayed at my teachers place for some yoga living, loving, satsang and kirtan. ‘Twas magical! and for the gathering, I was flicking through a cookbook (Rose Elliot’s Complete Vegetarian) in the kitchen and found this recipe and decided to make it. So yesterday I decided make these yummies again but differently by baking it instead of frying incorporating some strong flavours with red onions, coconut cream and the strong thyme that is sure to wake your tastebuds with warmth at the first bite. I served it up with the hot almond tomato sauce and it was delish.
For 18 fingers:
- 1½ cup lentils / lentilles
- 2 cups of water/ d’eau
- 1 coconut cream / crème de noix de coco (50 g)
- 1 red onion / oignon rouge (very finely chopped)
- 1 garlic clove /ail (grated)
- 1 tsp ginger / gingembre (grated)
- 1 tsp dried thyme /thym
- ¼ tsp salt / sel
- ¼ tsp freshly ground black peppercorns / poivre
- Wash and rinse the lentils in cold water
- Bring to the boil with hot water, coconut cream and salt allowing all the water to absorb then set aside to cool. This will take about 15 mins
- Heat the oil in a frying pan, add the onions, garlic, ginger and fry for about 7 mins.
- Now add the onion mixture to the lentil together with the peppercorns, thyme and salt
- When cooled, begin to mould your fingers place in a lined and oiled baking tray
- Bake in a 200 degrees oven for 30 mins.
- Ps: Remember to turn the fingers on their side half way through cooking to ensure even browning and prevent the fingers from sticking to the sheet whilst baking