Leek Latkes

Combine lentils and ½ cup water in small saucepan. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, 20 to 24 minutes. Drain and rinse under cool water to stop cooking process. Transfer to large bowl and set in refrigerator until step 4. (4-serving meal: use 1 cup water) (TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.)

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add leeks, parsnips, and a pinch of salt and pepper. Cook until leeks begin to brown, 5 to 7 minutes. Add mustard seeds, garlic, and coriander and continue to cook until fragrant, 1 to 2 minutes. Transfer to large bowl and wipe skillet clean. (4-serving meal: use 2 tbsp olive oil)

Add garbanzo bean flour, ½ cup water, and ½ tsp salt to cooked leeks and parsnips and stir to combine. Add 2 tbsp olive oil to same skillet over medium heat. Using ¼-cup measuring cup, add batter and gently flatten latkes. Cook until crisp and golden brown, 3 to 5 minutes per side. Transfer cooked latkes to paper towel-lined plate and season to taste with salt and pepper. (4-serving meal: use 1 cup water, 1 tsp salt, ¼ cup olive oil) (TIPS: Reduce the heat as needed to prevent burning. For 4-serving meal, cook latkes in batches.)

Add apple, kale, dill, Dijon, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to bowl with lentils and stir to combine. Divide apple lentil salad with Dijon vinaigrette between plates, top with leek latkes, and drizzle with yogurt. Enjoy! (4-serving meal: use 2 tbsp olive oil)