These vegetarian 3-Seed Lentil Cakes are packed with great nutrition, plus they are gluten free. Like mini meat loafs you can top them with a bit of tomato sauce and serve with a side salad, coleslaw, vegetable and/or rice!
We have been participating in The Recipe Redux healthy blogger challenge for several years now, and this month’s challenge was to “Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’”
When I was in college, a friend gave me this Laurel’s Kitchen cookbook (along with Moosewood Cookbook) and I have taken it with me from college to grad school, to my apartment in Jamaica Plain, to Alexandria and then Annandale, Virginia, and back to our current home in Melrose.
As directed, I looked at pages in the book with the numbers 2, 0, 1, and 6 and settled on page 261 titled “Grains and Beans Together.” On a subsequent page was a recipe for Lentil Nut Loaf, and I since 2016 is the International Year of Pulses, I decided to redux this recipe.
I had created another nut loaf a little over a year ago so I decided to shake things up by using 3 seeds (flax, chia, and pumpkin) instead of nuts, replacing the bread crumbs with oats, and making the loaf in muffin tins! I deleted a couple of very 70s ingredients – torula yeast and soy flour – and added a shredded carrot for extra nutrition.
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 small onion, cut into ¼-inch pieces
- 2 cups cooked, drained lentils
- 2 large eggs, beaten
- 1 large carrot, shredded on the large holes of a box grater (about 1 cup)
- ⅓ cup oats
- ⅓ cup roasted, salted pumpkin seeds
- ¼ cup ground flaxseed
- 2 tablespoons chia seeds
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon cider vinegar
- 1 tablespoon chopped, fresh rosemary
- 1 tablespoon chopped, fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Heat the oil in a large Dutch oven or saucepan over medium heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Remove from heat.
- Add the lentils, eggs, carrot, oats, pumpkin seeds, flaxseed, chia seeds, soy sauce, cider vinegar, rosemary, thyme, salt, and black pepper and stir to combine.
- Divide the mixture evenly into the prepared muffin cups and smooth the tops. Bake for about 20 minutes, or until the tops start to brown.
- Transfer the pan to a wire rack and cool for 5 minutes. Remove the lentil cakes and serve immediately.
Cooking is always more fun when you have interns working with you. Here, Brett and Ben are chopping herbs and shredding a carrot for our recipe.
Filling the muffin tins is easy with a rounded 1/2 cup measure!
My recipe testers loved these 3-Seed Lentil Cakes and decided they were even more delicious dipped in barbecue sauce. Next time I will cook them with a little barbecue or tomato sauce on top. 🙂
Do you have a favorite cookbook from the 1970s?