Red Lentil-Rice Cakes With Simple Tomato Salsa

Ingredients

• 5 cups water, divided
• 1 cup dried small red lentil
• 1/2 cup uncooked basmati rice
• 2 tablespoons olive oil, divided
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped red onion
• 1/2 teaspoon fennel seed, crushed
• 2 garlic cloves, minced
• 3/4 cup shredded part-skim mozzarella cheese
• 1/4 cup dry breadcrumbs
• 1 tablespoon chopped fresh basil
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 large egg whites, lightly beaten

Directions

1. 1

   To prepare salsa, combine first 5 ingredients; set aside at room temperature.

2. 2

   To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.

3. 3

   Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed.

4. 4

   Cool 10 minutes. Add rice to lentils.

5. 5

   Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

6. 6

   Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes.

7. 7

   Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.

8. 8

   Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat.

9. 9

   Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side.

10. 10

    Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.