Bite Sized Lentil Snacks

I've been looking for some creative vegetarian options lately. Mostly because we're running low on our organic meat supply and are due for a trip to the farm. It's also healthy and easy and cheap. I was searching for lentil recipes, since I've fallen out of the habit of soaking beans, and lentils don't need to be pre-soaked. I came across a recipe at Just Bento that I modified to include what I had on hand (sweet potatoes and peas). I served them as part of a "make believe" dinner (which means a whole bunch of stuff thrown together). I liked to dip my lentil bites into guacamole, my daughter dipped hers in ranch dressing, and my husband used his like falafel in a pita with lettuce and tomato. My son, however, didn't like them. No surprises there.
I brought the leftovers for my lunch for a couple of days and if nothing else, they were WAY yummier than anything the cafeteria serves up. I do highly recommend some sort of dip or else they can be a bit dry.

Snacker alert--they are great to have in the fridge and just pop one if you're feeling snacky for something savory and want to avoid the temptation of junkier items.

Lentil Bites
2 cups uncooked red lentils
1/2 cup cooked brown rice
1 big onion or 2 small, chopped into teeny pieces
2-3 garlic cloves, chopped
1/4 cup olive oil (or coconut oil works too)
1 tsp. cumin
1 tsp. ground coriander
1 tsp. curry powder
1/4 tsp cayenne pepper (optional)
1-2 tbsp tamari, soy sauce or Bragg's liquid
Salt and pepper
Sesame seeds or flax seeds (or a combination of both)
Optional additions - 1 small sweet potato (diced - I pre-cooked for a minute in the microwave), 1/2 c green peas, 1/2 c cauliflower (chopped into tiny pieces), pretty much anything goes here.

Rinse the lentils, and cook them (put them in a pot and cover them with about an extra inch of water). Cook for 15-20 mins. Skim the goo off the top. Drain off any excess water.

In the meantime, put the chopped onions, garlic, spices and olive oil in a frying pan with any of the optional added veggies. Fry until the onions are softened. Add the brown rice and tamari or soy sauce.

Mix everything together. If you're not deterred by the sloppy look (see above), you can just eat it right now. Or, if you're in the mood for something more tidy looking, let it cool. Once cool, scoop it out on a baking tray lined with parchment paper into golf ball sized dollops. You can flatten them or roll them or just leave them alone. Sprinkle with sesame seeds or flax seeds. Bake at 350 for about 20 minutes or until the surface is a bit crispy.

Eat, freeze, or refrigerate, whatever works.