Southwest Lentil Patties with Creamy Lime Dressing

After I posted about BBQ Baked Lentils, a few people noted that they had never used lentils except for in salads and soups. To be honest those ? and Indian dishes ? are where my mind immediately goes when I think about lentils too. But you probably won't see much in that respect as I continue explore the world of lentils over the next two weeks. First, because two weeks worth of soup, salad, and Indian food would be boring ? both to read and to eat. Second, because I wanted to look at this as an opportunity to challenge myself. To think outside the box and come up with some really fun and creative recipes. Rest assured, if the recipes aren t delicious you won't see them here.

Since lentils are so often used in Indian and Middle Eastern cuisine, I decided to mix things up and try using them in a southwest style dish. I also wanted to play with texture a little, so these southwest lentil cakes were born! I really loved the way these turned out ? they actually reminded me a little of falafel. I was nervous that they might be dense and dry, but I shouldn't have worried. The slightly crispy outside gave way to a light and fluffy center that was full of moisture. The creamy lime dressing played up the Southwest flavor of these patties ad balanced out some of the heat from the jalapenos that I added to them.

The patties and dressing were great on their own - I also think they would make a fantastic wrap-style sandwich ? but to make them into a healthy dinner I built a salad around them. Some chopped romaine hearts tossed with fresh corn, diced tomatoes, creamy avocado, and a little extra cilantro topped with the lentil cakes and dressing made a wonderfully light yet filling dinner.

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