Baked Curry Lentil Cakes Recipe with Roasted Red Pepper Sauce
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
2009 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Baked Curry Lentil Cakes Recipe with Roasted Red Pepper Sauce
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Baked Curry Lentil Cakes with Roasted Pepper Sauce Recipe…A satisfying, light vegan meal! 201 calories and 4 Weight Watcher Freestyle SP
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Ingredients
The lentil cakes:
- 1 cup red lentils
- 2 ½ cups water
- 5 garlic divided, cloves
- 1 teaspoon olive oil
- 1 onion finely chopped, medium
- 1 ½ teaspoon curry powder
- ½ teaspoon paprika
- 1 cup brown rice cooked
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ cup panko breadcrumbs whole wheat
- lemon juice of ½ lemon
- 3 tablespoons cilantro
The sauce:
- 2 red pepper 4 halves, roughly chopped (see How to: Roast a Bell Pepper, large, roasted
- ¾ teaspoon olive oil
- ¼ yellow onion chopped
- 2 garlic minced, cloves
- 3 tablespoons vegetable broth
- ½ teaspoon paprika
- ¼ teaspoon curry powder
- salt to taste, dash
- black pepper to taste, dash
Instructions
The Lentil Cakes:
- Rinse the red lentils and pick out any debris.
- Place the lentils and 2 whole, peeled garlic cloves in a medium saucepan and stir in the water. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the lentils are very tender, 20 to 25 minutes. Drain any excess liquid and discard the garlic cloves.
- Preheat the oven to 375 degrees F.
- Transfer 1 ¾ cups of the lentils to the bowl of a food processor. Use the remaining lentils for another purpose.
- Heat the olive oil in a medium nonstick skillet set over medium-high heat. Add the onion and cook until light golden brown, 3 to 4 minutes. Chop the remaining 3 garlic cloves and add to the skillet, along with the curry powder and paprika. Cook for 30 seconds.
- Transfer the onion mixture to the food processor, along with the brown rice, salt and pepper.
- Pulse until the mixture is combined, but not pureed.
- Transfer the lentil mixture to a bowl, and stir in the breadcrumbs, lemon juice and cilantro.
- Using about ¼ cup per patty, form the lentil mixture into ½-inch thick round patties.
- Place a baking sheet in the preheated oven for 5 minutes. Remove, coat with cooking spray and transfer the lentil patties to the baking sheet.
- Bake for 15 minutes, or until the lentil cakes are browning on the bottom. Flip and cook for additional 5 minutes.
- Serve the lentil cakes with the sauce, and garnish with cilantro, if desired.
The Sauce:
- Place the roasted red peppers in the bowl of a food processor.
- Heat the olive oil in a small nonstick skillet set over medium-high heat. Add the onion and cook until browned, 3 to 4 minutes.
- Add the garlic, paprika and curry powder, and cook for 30 seconds.
- Transfer the onion mixture to the food processor, along with the vegetable broth, salt and pepper.
- Puree until the sauce is smooth.
Notes
Nutrition Information
Show Details
Serving
2Lentil Cakes + 2 Tablespoons Sauce
Calories
200.9kcal
(10%)
Carbohydrates
37.9g
(13%)
Protein
8.4g
(17%)
Fat
2.3g
(4%)
Saturated Fat
0.3g
(2%)
Sodium
683.8mg
(28%)
Fiber
8.2g
(33%)
Sugar
6.6g
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2009 kcal
% Daily Value*
| Serving | 2Lentil Cakes + 2 Tablespoons Sauce | |
| Calories | 200.9kcal | 10% |
| Carbohydrates | 37.9g | 13% |
| Protein | 8.4g | 17% |
| Fat | 2.3g | 4% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 683.8mg | 28% |
| Fiber | 8.2g | 33% |
| Sugar | 6.6g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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