Easy Lentil Cakes

dairy freevegetarian
Easy Lentil Cakes

Lentils can be a tough consistency for little ones to enjoy and manage (especially when they’re just starting off on solids!) and this an easy, tasty, and nutritious way to offer lentils to your whole family.

Easy Lentil Cakes

Lentil cakes are great because they’re versatile. You can literally make them into any kind of meal you want! I love them on a plate with a side veggie or salad, topped with some romesco sauce or a hummus. They can be enjoyed as a lentil burger patty (try with some melted cheese on top!) or broken up over a salad, like a bun-less burger salad!

Lentils are such a great source of nutrients (especially protein) and they are something all cooks should have in their pantry at all time! You can definitely try a flax egg here, although I haven’t tried it, it should work.

Easy Lentil Cakes

My kids love it with a dip to dip into – even Luca enjoys these!

And if you want a different flavor profile to these lentil cakes, try using a taco seasoning blend instead of the teaspoon of oregano. Or, use an Italian seasoning blend for a more “meatball” like flavor (and form the cakes into balls!) You can use some curry powder and turmeric instead of the oregano, for a curried lentil cake flavor! You get what I’m saying….

However you enjoy these, let me know by leaving a comment with a photo of your dish! We love to see what you’re whipping up for your families.

Recipe

Print Recipe Leave Review
5 from 1 vote

Easy Lentil Cakes

Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 1 cup brown lentils
  • 3 cups water
  • 1 bay leaf
  • 1 tablespoon olive oil
  • ½ cup chopped red onion
  • 2 garlic cloves minced
  • ¾ cup rolled oats
  • 2 large eggs
  • 1 teaspoon oregano
  • salt and pepper
  • grapeseed oil

Instructions

  • Place the lentils, water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender.
  • While the lentils cook, heat the olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5 minutes.
  • Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, eggs, oregano, salt, and pepper. Pulse until able to be formed into patties. Shape mixture into 10-12 patties.
  • Heat about a tablespoon of the grapeseed oil in a large skillet over medium-high heat. Once oil is shimmering, add the lentil cakes and fit as many as you can in the pan without touching. Cook for 3-5 minutes, flip, and cook another 3-5 minutes or until firmed and browned. Repeat with more oil and lentil mixture until all cakes are formed and cooked.
  • Serve with your favorite sauce or dressing or dip.

Notes

Divide the cook time in half by buying about a 1 pound package of pre-cooked lentils!
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

8 comments

RaChel says:
Just made these! They were delish, my baby and husband both enjoyed. I paired it with tzatziki and it was 🙌🏼
Meaghan says:
Oh, love the tzatziki! That's such a win!
Anonymous says:
Does anyone have an idea about what to use to substitute for the oatmeal? One of my kiddos is allergic to oats and I miss them in recipes like this and meatloaf soooooo much! I just do not like bread crumbs in recipes.
Meaghan says:
Any other oatmeal substitute would work! We haven't tried it out but please let us know if you do!
Rachel says:
These are so good! I love the versatility of how you can serve them- in a salad, as a burger, or straight out of the fridge when looking for a snack. The second time I made the recipe I added in a teaspoon each of coconut aminos and nutritional yeast, when enhanced the flavor profile even more. A quick note: make sure your lentils and onion mixture are cooled to room temp before mixing with the egg to avoid scrambling!

5 stars

Meaghan says:
Thank you so much for sharing that tip! So glad you enjoyed!!!
Anonymous says:
Lets say you don't have any brown lentils in your pantry right now... what type of lentil would you use to substitute for the brown lentils - red? green?
Meaghan says:
We haven't tried those substitutes but we always encourage experimenting with whatever you have on hand!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales