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Lentil cake recipe

lentilsMy favorite vegetables are lentils and black beans. So when I came across this recipe for lentil cakes, I knew I had to share it!

Ingredients

  • ½ tsp of curry powder
  • 1 cup crimson lentils *
  • 1 cup beluga lentils*
  • 1 cup split peas
  • 1 cup sweet onions diced
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. olive oil
  • 3 quarts water
  • 2 Tbsp. garam masala*
  • 3 Tbsp. olive oil, to sauté the cakes
  • 1/3 cup raisins
  • 1/4 tsp. salt or to taste
  • 1/4 tsp. black pepper or to taste

Preparation

  • Pour 3 Tbsp. of olive oil in a large sauce pan over medium heat and sauté the onions and garlic until translucent.
  • Add crimson and beluga lentils, split peas, garam masala and curry powder.
  • Sauté for about three to five minutes.
  • Add water to the mixture and bring it to a gentle boil.
  • Bring heat down to a simmer and cook until soft, then drain cooking liquid.
  • In a food processor, puree three quarters of the mixture until nice and smooth, saving one quarter of the mixture to add to add texture.
  • Fold whole lentils and raisins into puree and mix well.
  • Adjust seasoning if necessary.
  • Portion into two or three ounce cakes and sauté over medium heat and sear lentil cakes one minute per side.
  • Serve immediately with your favorite salad.

*Crimson lentils are orange colored and shelled. They are high in protein and cook faster than other lentils. Because they cook so quickly they make a great thickener for soups and sauces.

*Beluga lentils or black beluga lentils are great for use in soups and salads. They are one of the smallest of the lentil family and are easy to cook.

*Garam masala is a mixture of spices that is common in Indian and South Asian cuisines. It is usually a blend of pepper, cloves, cinnamon, cumin and cardamom although variations exist.

Variations:

  • Omit the raisins and add chopped walnuts
  • Serve over rice
  • Serve with plain Greek yogurt or raita (a yogurt based sauce)

Nutrition Information per serving

Serves 8
Calories: 322
Fat: 7.8 g
Protein: 17 g
Carbohydrates: 46 g
Fiber: 13 g
Sodium: 167 mg
Cholesterol: 0 mg

Recipe from: Beano
Mention of a particular brand of product (s) does not constitute 

About Julia Salomón MS, RD, CD

Julia is the corporate dietitian at Affinity Health System and also a nutrition educator. She works at various sites throughout the organization working with Affinity’s employee wellness program. She earned her Master’s degree in nutrition science from the University of Wisconsin-Madison in 1996 and became a dietitian shortly thereafter. Julia has worked on several nutrition projects abroad as well as domestically. Before joining Affinity Health System in June of 2011, she worked as a college dietitian and later in the school nutrition field. She has earned certificates of training in adult and childhood weight management. Julia has a special interest in nutrition, public health and wellness.

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