Preserves & Condiments
Vegetarian & Vegan
Put the lentils in a wide-based pan with the leek, the garlic, chilli and the stock. Bring to the boil, then reduce the heat and simmer with the lid on until the lentils are almost tender (about 40 mins). Stir in the coriander, sumac and lime juice and simmer for another 5 mins until the lentils are tender. Stir in the parsley.
There should be no water left at this stage and the lentils should be very tender. Add the sumac etc, cook for 5 mins, stir in the egg, then mash with a potato masher. Press the chopped olives into the mixture randomly. Heat a little olive oil in a large frying pan until very hot and use an ice-cream scoop to put three small heaps of the mixture into the pan. Press them down a little with a spatula. Cook until nicely browned on both sides, then repeat with the rest of the mixture. Serve with a tomato sauce (my Extra-Special Tomato Sauce is ideal, reduced down to make it nice and thick: https://a-cooks-plot.blogspot.com/2018/05/extra-special-tomato-sauce.html).