Recipe for 3-Seed Lentil Cakes: #RecipeRedux from Laurel’s Kitchen Cookbook

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.

5.0 from 2 reviews
3-Seed Lentil Cakes
Vegetarian nut loaves were all the rage in the 1970s. I updated this nut loaf from the classic Laurel's Kitchen vegetarian cookbook, which was published in 1976. Adding some pumpkin, flax, and chia seeds along with a shredded carrot and fresh herbs gives this recipe a boost of good nutrition and flavor. You can make this recipe in a loaf pan (cook for 30 minutes) or, as I did, in individual muffin cups.
Recipe type: Dinner
Serves: 6 cakes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Transfer the pan to a wire rack and cool for 5 minutes. Remove the lentil cakes and serve immediately.
One serving provides 30% of the daily requirement for iron.
Nutrition Information
Serving size: 1 muffin Calories: 230, Fat: 10g, Saturated fat: 1.5g, Carbohydrates: 24g, Sodium: 340mg, Fiber: 9g, Protein: 13g

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?


5 responses to “Recipe for 3-Seed Lentil Cakes: #RecipeRedux from Laurel’s Kitchen Cookbook”

  1. Sara @ says:

    What a great recipe! I can’t wait to try your version!

  2. Wow you are the coolest preceptor!! How fun!!! I think I would love to try this angel food cake from the New McCalls CookBook that’s from the 70s I believe! I found it in a cupboard at my mom’s house and she said it was my Grandma’s so I love the fact I feel like she’s with me when I use it!

  3. Remy Bernard says:

    These look incredible. Question: where do you find the best place to put all these seeds fresh from is? Would like to try to make this but not sure about purchasing the seeds. Thanks!

    • Janice says:

      Remy, you should be able to find pumpkins seeds, ground flaxseed, and chia seeds at any major grocery store. They may be in the health food section. We store our seeds in the fridge or freezer after opening to extend the shelf life. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: