I still had some lentils left over from a CSA a few weeks back and decided to use them up this weekend. I love lentil soup and stew but wanted to try something different. I consulted my favorite vegetarian cookbook, “How to Cook Everything Vegetarian” by Mark Bittman and found a recipe for lentil cakes. They sounded tasty so I made them over the weekend.
They were very easy to make and didn’t take long at all. They taste good by themselves but are definitely enhanced by a sauce. The original recipe suggested trying them with mustard, but I tried them with hummus and then with mascarpone and then with a mascarpone-garlic-lemon juice mix. They were pretty good with each of these. The lentil cakes also were good hot out of the oven, at room temperature, and reheated. They were definitely best fresh since they dried out a bit when reheating.
3 cups cooked lentils
1/4 c grated Jarlsberg cheese
1/4 c minced red onion
2 TB minced garlic
2 tsp dried thyme
1/4 c flour
1/2 tsp baking powder
Salt and pepper to taste
Yield: 6 cakes
TKT: 40 minutes
Preheat the oven to 375.
Mash the lentils into a paste. You can use a fork if they are super tender or a food processor.
Heat olive oil in a skillet. Saute the onions and garlic until soft (approx 3 minutes).
Remove from heat and stir in the thyme.
Put flour, baking powder, salt, and pepper in the bowl with the beans.
Add the onion mixture and stir with a fork until just combined. The texture should be like thick cookie dough. If not, add a little more flour.
Drop large spoonfuls of the lentil mixture onto a baking sheet, flattening them down a little.
Bake until golden and crisp (approx 30 minutes). Serve hot or at room temperature.