Lentil Cakes

While rummaging through my pantry this weekend, I came across a nearly-full bag of lentils. Hmm…interesting. I immediately went online to tastespotting.com (great recipe finder if you have a general idea of what you want to make!), and came across a Sprouted Kitchen recipe for lentil ‘meatballs.’ As per usual, my recipe ended up being something completely different entirely – but it’s still good to remember our roots. 🙂 full recipe below

First, bring 2 cups lentils and 3 cups water to a boil on the stove:

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Once boiling, cover and simmer until the liquid has been absorbed – approximately 20-30 minutes. After the lentils are cooked, transfer to a food processor and pulverize to mush:


Meanwhile, get out the other ingredients:

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Transfer the lentil mixture to a bowl and add beaten eggs, ricotta, garlic, basil, and thyme. Stir to combine:


Stir in rolled oats:


Use a spoon to place small ‘cakes’ onto a baking tray:


Cook for 20 minutes at 400°, flip once in the middle.

Lentil Cakes

makes 22 small cakes
- 2 cups lentils
- 3 eggs
- 1 heaping cup reduced-fat ricotta
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 scant teaspoon minced garlic
- 1 cup rolled oats
Prepare lentils on the stove top (I cooked 2 cups lentils in 
3 cups water for approx. 30 minutes).
Pulse cooked lentils in a food processor until mushy.
Transfer lentil mush to a mixing bowl and stir in beaten eggs, 
ricotta, thyme, basil, and garlic.
One combined, stir in oats.
Drop with a spoon onto lightly greased baking trays.
Cook for 20 minutes at 400°, flipping once in the middle.

I suppose that if you wanted larger ‘cakes’ (or to just make one big loaf), you could do that, but you would likely need to adjust the cooking time.

2 thoughts on “Lentil Cakes

  1. Pingback: Monday Eats | Treasure Your Being

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