slightly adapted from Bon Appetit September 2011
For the Raita-
-1 head of garlic
-1 tbsp extra-virgin olive oil
-kosher salt & freshly ground pepper
-1/4 tsp ground cumin
-1 cup plain yogurt
-1/4 cup finely chopped peeled seeded cucumber
-2 tbsp fresh cilantro, chopped
-2 tbsp fresh mint, chopped
-1/2 tsp (or more) fresh lemon juice
For the Lentil Cakes-
-1 cup lentils
-1/2 cup basmati rice
-2 garlic cloves, minced
-2 tsp chopped peeled fresh ginger
-1 jalapeño, seeded and minced
-1 cup spinach
-1 cup peas, thawed
-1/2 cup fresh cilantro, chopped
-1/2 cup scallions, chopped
-1/3 cup fresh mint, chopped
-2 tsp kosher salt
-2 tsp freshly ground pepper
-2-3 tbsp extra-virgin olive oil
1. Rinse the lentils and place in a medium bowl with the rice. Add water so that everything is covered by 3 inches and set aside at room temperature for 3-5 hours.
2. Preheat oven to 450F. Cut the top half inch off of the head of garlic and place garlic on a piece of foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil and roast for 40-45 minutes, until tender. Let cool.
3. Place lentils and rice in the bowl of a food processor. Add remaining lentil cake ingredients and puree until a thick paste forms.
4. Add about 1 tbsp olive oil to a large nonstick skillet over medium-high heat. Use a 1/4 cup measuring cup to place balls of the lentil mixture on the skillet. Flatten slightly with a spatula to form cakes. Cook for approximately 4 minutes, until cake is golden brown on the skillet side, and flip. Repeat with remaining batter, adding additional oil as needed.
4. Meanwhile, make the raita by combining the yogurt, cumin, cucumber, mint, cilantro, and lemon juice. Season with salt, pepper, and more lemon juice, if desired.
5. Serve cooked lentil cakes with raita and roasted garlic cloves.