These baked lentils cakes are healthy, gluten-free and make a great appetizer or main course. They get a crunchy bite from the red pepper while goat cheese lends a tangy taste. I use green lentils for this recipe since they hold their shape, although red lentils are a popular choice too. The yogurt dip lends an element of freshness to the palate when served with these cakes.
Serves 4-6 (about 10-12 lentil cakes)
For the cakes:
½ cup green lentils
1 cup potatoes, diced in cubes
½ red bell pepper, finely chopped
1 clove garlic, minced
1 oz goat cheese, crumbled (that’s ½ inch of a cheese log)
1 tablespoon dill leaves, chopped
2 tablespoons parsley, chopped
½ + ¼ teaspoon salt
½ teaspoons cracked black pepper
½ teaspoon Herbs de Provence (optional)
1 teaspoon lemon juice + some to top the cakes
1½ tablespoon chickpea or lentil flour
Canola oil to spray the baking sheet
Herbs de Provence is an aromatic blend of herbs like lavender, thyme, basil and fennel that gives a great flavor to the lentil cakes. You can make it yourself or buy in most supermarkets.
Chickpea or lentil flour is available at many natural grocery stores. It is made with dried chickpeas or yellow lentils, roasted and ground to a flour consistency.
Wash and soak the green lentils in 3 cups of water for 30 minutes. Add the diced potatoes and ½ teaspoon salt to the lentils. Bring to a boil on a medium flame and cook covered for 20 minutes. Check that the lentils are done. Drain the water and leave it aside.
In a large bowl, combine the red pepper, garlic, dill leaves, parsley, lemon juice, Herbs de Provence (if using), goat cheese, ¼ teaspoon salt and pepper. Mix in the lentils and potatoes, egg and chickpea flour. Refrigerate this mix for 30 minutes so that it’s easier to form the cakes.
Preheat the oven to 400F. On a large greased baking sheet, dollop the lentils cakes with a spoon (about 2-inch rounds). Bake for 25-30 minutes. The cakes should have a nice golden brown color. Squeeze lemon on the cakes while they are hot. Serve with the yogurt dip.
For the yogurt dip:
6 ounces/ ½ cup of plain yogurt
1 tablespoon mint leaves, chopped
½ tablespoon dill leaves, chopped
½ teaspoon pepper
1 teaspoon honey
In a bowl, mix all the ingredients for the yogurt dip and refrigerate till ready to serve.