|300 g||red lentils|
|100 g||peas (frozen)|
|½ tsp||curry powder|
|3 tbsp||olive oil|
|olive oil for frying|
Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.
Add lentils, garlic, and millet to a large saucepan. Cover with water, bring to a boil and cook for approx. 15 – 20 min. until tender. Stir occasionally. Drain and set aside.
Roughly chop parsley, dill, and cilantro. Dice carrot and onion into large pieces.
Pulse lentils, garlic, millet, peas, onion, and carrot in kitchen processor.
Thoroughly mix together lentil puree, breadcrumbs, and flour.
Season lentil and breadcrumb mixture with paprika, curry powder, salt and pepper, and parts of the sugar. Stir to combine. Then, fold in dill and parsley.
Tear romaine hearts into pieces. Segment lime and toss salad with chopped cilantro and lime wedges.
Juice the lime. Season salad to taste with olive oil, lime juice, sugar, salt, and pepper.
Add a generous amount oil to frying pan and heat over medium-high heat.