Moroccan Spiced Lentil and Vegetable Patties

Combine the rinsed brown lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and most of the liquid is absorbed.

While the lentils are cooking, in a separate bowl, combine the finely diced carrot, finely diced zucchini, chopped fresh cilantro, ground cumin, ground coriander, turmeric powder, and salt.

Once the lentils are cooked, drain any remaining liquid and transfer them to a large mixing bowl. Mash the lentils lightly with a fork or potato masher, leaving some texture.

Add the seasoned vegetable mixture to the mashed lentils and mix well to combine. Form the mixture into 8-10 small patties, about 1/2 inch thick.

Heat the olive oil in a large non-stick skillet over medium heat. Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan.

Cook the patties for 4-5 minutes per side, or until golden brown and heated through. Serve warm.