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Rinse the red lentils and pick out any debris.
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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.
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Preheat the oven to 375 degrees F.
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Transfer 1 ¾ cups of the lentils to the bowl of a food processor. Use the remaining lentils for another purpose.
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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.
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Transfer the onion mixture to the food processor, along with the brown rice, salt and pepper.
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Pulse until the mixture is combined, but not pureed.
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Transfer the lentil mixture to a bowl, and stir in the breadcrumbs, lemon juice and cilantro.
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Using about ¼ cup per patty, form the lentil mixture into ½-inch thick round patties.
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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.
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Bake for 15 minutes, or until the lentil cakes are browning on the bottom. Flip and cook for additional 5 minutes.
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Serve the lentil cakes with the sauce, and garnish with cilantro, if desired.