Wednesday, June 12, 2013

lentil cakes with lemon pesto


I have to admit I have not cooked a "real meal" in months. Somehow I let myself get way to busy and completely forgot how much I love to cook and how therapeutic an afternoon in the kitchen can be. This was my first attempt back in the kitchen and I could not have been happier with the results.


My herbs are overflowing right now so any recipe involving pesto or an herb sauce catches my eye. I love lentil cakes in any shape or form and I thought these were a simple and delicious version of them. I am always looking for ways to incorporate more protein in my diet and lentils are usually my go to. They are packed with folate, fiber, iron, protein and tons of other vitamins and minerals. They are also very inexpensive and cook quicker than other beans or legumes (you don't have to remember to soak them the night before). I love a delicious lentil soup in the winter and I thought these lentil cakes would help them make it into my summer menu too!


Lentil Cakes with Lemon Pesto
Serves 4
Adapted from Roost

Basil Pesto
Makes 2 cups

2 cups fresh basil, packed
4 cloves garlic
1 cup pine nuts
1/2 cup parmesan
Juice of 1 lemon
1 cup extra virgin olive oil

1. Put first 5 ingredients in a food processor.

2. While processor is running slowly add the olive oil. Set aside


Lentil Cakes
Makes 12 cakes

1 1/2 cup lentils
1 1/2 cup vegetable stock
1 T oil (I used coconut)
1 1/2 cup sweet onion or leeks, chopped
1/2 cup mint, chopped (optional)
2 cloves garlic
1 cup parmesan (finely grated)
1 egg


1. Pour lentils in a pot with the vegetable stock. Bring them to a boil. Lower heat and simmer for 40 minutes or until lentils are tender but not mushy.

2. Preheat the oven to 350F.

3. Strain any liquid from the lentils. Pour half into a bowl and the other half into a food processor and pulse a few times. Combine all the lentils.

4. Heat the oil in a skillet over medium heat. Add onion and cook until soft. Add minced garlic and cook for one minute.

5. Combine lentils, onion, mint, parmesan, egg and salt.

6. Scoop out lentil mixture (about 1/4 cup) and press to form a patty. Repeat until all the mixture has been used. Place patties on a baking sheet and bake for 20 minutes.


I simply sliced up a tomato to serve with these cakes but they would also be great with a side of greens raw or sautéed. Here are a few more lentil recipes from the past too

Roasted Brussel Sprouts and Lentil Salad
Curried Lentils with Sweet Potatoes and Swiss Chard

or try black bean cakes

Spicy Black Bean Cakes

2 comments:

  1. Omg! A lentil cake! I have never heard of anything like this - how lovely! I adore lentils. I once make cous cous and chick pea cakes and I bet I will love these as much as I love those!

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    Replies
    1. Couscous chickpea sounds great too! I've also made them like "meatballs" on pasta with pesto and those were delicious too!

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