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Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegan, Vegetarian
Recipe Contributed By Cookin' Canuck

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Baked Curry Lentil Cakes with Roasted Red Pepper Sauce

Prep Time 20 minutes
Cook Time 1 hour
servings

Ingredients

The Lentil Cakes:

  • 1 cup lentils, red
  • 2 1/2 cups water
  • 5 cloves garlic, divided
  • 1 tsp olive oil
  • 1 medium onion, finely chopped
  • 1 1/2 tsp curry powder
  • 1/2 tsp paprika
  • 1 cup rice, brown, cooked
  • 1/2 tsp salt
  • 1/2 tsp pepper, ground
  • 1/2 cup panko crumbs, whole wheat
  • 1/2 lemon, juiced
  • 3 tbsp cilantro

The sauce:

  • 2 large roasted red peppers, roughly chopped (4 halves)
  • 3/4 tsp olive oil
  • 1/4 onion, yellow; chopped
  • 2 cloves garlic, minced
  • 3 tbsp vegetable broth
  • 1/2 tsp paprika
  • 1/4 tsp curry powder
  • salt and pepper, to taste

Instructions

The lentil cakes:

  • Rinse the red lentils and pick out any debris.
  • Place the lentils and 2 whole, peeled garlic cloves in a medium saucepan and stir in the water. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the lentils are very tender, 20 to 25 minutes. Drain any excess liquid and discard the garlic cloves.
  • Preheat the oven to 375 degrees F.
  • Transfer 1 ¾ cups of the lentils to the bowl of a food processor. Use the remaining lentils for another purpose.
  • Heat the olive oil in a medium nonstick skillet set over medium-high heat. Add the onion and cook until light golden brown, 3 to 4 minutes. Chop the remaining 3 garlic cloves and add to the skillet, along with the curry powder and paprika. Cook for 30 seconds.
  • Transfer the onion mixture to the food processor, along with the brown rice, salt and pepper.
  • Pulse until the mixture is combined, but not pureed.
  • Transfer the lentil mixture to a bowl, and stir in the breadcrumbs, lemon juice and cilantro.
  • Using about ¼ cup per patty, form the lentil mixture into ½-inch thick round patties.
  • Place a baking sheet in the preheated oven for 5 minutes. Remove, coat with cooking spray and transfer the lentil patties to the baking sheet.
  • Bake for 15 minutes, or until the lentil cakes are browning on the bottom. Flip and cook for additional 5 minutes.
  • Serve the lentil cakes with the sauce, and garnish with cilantro, if desired.

The sauce:

  • Place the roasted red peppers in the bowl of a food processor.
  • Heat the olive oil in a small nonstick skillet set over medium-high heat. Add the onion and cook until browned, 3 to 4 minutes.
  • Add the garlic, paprika and curry powder, and cook for 30 seconds.
  • Transfer the onion mixture to the food processor, along with the vegetable broth, salt and pepper.
  • Puree until the sauce is smooth.
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