• 1 cup uncooked lentils (green, although some others will work just as well)
  • 4 cups water (for cooking the lentils)
  • 3 carrots, diced
  • 1 shallot, diced
  • 1 clove garlic, minced
  • a handful of leafy celery greens, chopped
  • 1 egg
  • a few slices of roasted pork belly, diced (optional)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • a small handful of fresh cilantro, chopped
  • salt and pepper to taste
  • 1/4 cup pork fat (perfect left over from roasting pork belly, otherwise you can use butter or olive oil)


  • Bring water and lentils to a boil, turn down heat and let simmer for 25 minutes.
  • Saute carrots, shallots, and pork belly in a little pork fat (or butter/olive oil) for about 5-7 minutes. Add minced garlic just before turning off heat.
  • Drain lentils and put in a medium bowl. Add the cooked veggies and pork belly, celery leaves, egg, and spices; mix well.
  • Form small patties (crab cake sized) and fry them in pork fat in a skillet, a few minutes on each side on medium heat.