Red Lentil and Vegetable Cakes

These lentil-vegetable cakes are a great way to sneak extra vegetables into your diet. Full of filling plant protein and fiber, lentils lend a nutty, earthy flavor and plenty of essential vitamins and minerals to these tasty veggie cakes. The oats are used as a binder and to add additional cholesterol-lowering fiber. Vegan and gluten-free, enjoy these nutritious patties as a healthy side dish alongside grilled meats or fish. Or have as a snack straight from the oven and serve with Herbed Greek Yogurt Dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, combine the lentils and 1 cup water and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the lentils are tender, about 15 minutes. Drain and transfer to a food processor.

Step 2

In a medium skillet, heat ½ tablespoon of the olive oil over medium-high heat. Add the onion and garlic and cook until slightly golden, 2 to 3 minutes. Add the carrots, cover, and continue cooking until the carrots start to soften, 4 to 5 minutes. Uncover and fold in the spinach and cook until just wilted, 1 to 2 minutes.

Step 3

Preheat the oven to 400°F. Line a large baking sheet with foil or parchment paper.

Step 4

Transfer the contents of the skillet to the food processor along with ¼ cup of the oats, the remaining ½ tablespoon olive oil, the lemon juice, cumin, paprika, thyme, salt, and pepper. Pulse until all of the ingredients are incorporated leaving some texture.

Step 5

Transfer to a large bowl and add the remaining ¼ cup oats. The mixture should be damp but be able to hold its shape. Add more oats if it is too wet.

Step 6

Using a ⅓-cup measure, scoop out portions of the mixture, form into patties, and transfer to the prepared baking sheet. You should get 8 patties.

Step 7

Transfer the patties to the oven and bake until golden brown, 20 to 25 minutes.

Step 8

Remove the patties from the oven and allow to cool before enjoying. They will continue to firm up as they cool.

Step 9

TIP: Red lentils are used in this recipe because they cook up quickly and aren’t as firm as other types of lentils. You can use green or brown if you prefer, but note that the cooking time will be longer

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