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Baked Curry Lentil Cakes Recipe with Roasted Red Pepper Sauce

Baked Curry Lentil Cakes with Roasted Pepper Sauce Recipe…A satisfying, light vegan meal! 201 calories and 4 Weight Watcher Freestyle SP

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4
Calories: 2009 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

The lentil cakes:
  • 1 cup red lentils
  • 2 ½ cups water
  • 5 garlic cloves divided
  • 1 teaspoon olive oil
  • 1 medium onion finely chopped
  • 1 ½ teaspoon curry powder
  • ½ teaspoon paprika
  • 1 cup cooked brown rice
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup whole wheat Panko Breadcrumbs
  • Juice of ½ lemon
  • 3 tablespoons cilantro
The sauce:
  • 2 large roasted red peppers 4 halves, roughly chopped (see How to: Roast a Bell Pepper)
  • ¾ teaspoon olive oil
  • ¼ yellow onion chopped
  • 2 garlic cloves minced
  • 3 tablespoons vegetable broth
  • ½ teaspoon paprika
  • ¼ teaspoon curry powder
  • dash of salt and pepper to taste

Instructions

The Lentil Cakes:
    Cup of Yum
  1. Rinse the red lentils and pick out any debris.
  2. 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.
  3. Preheat the oven to 375 degrees F.
  4. Transfer 1 ¾ cups of the lentils to the bowl of a food processor. Use the remaining lentils for another purpose.
  5. 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.
  6. Transfer the onion mixture to the food processor, along with the brown rice, salt and pepper.
  7. Pulse until the mixture is combined, but not pureed.
  8. Transfer the lentil mixture to a bowl, and stir in the breadcrumbs, lemon juice and cilantro.
  9. Using about ¼ cup per patty, form the lentil mixture into ½-inch thick round patties.
  10. 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.
  11. Bake for 15 minutes, or until the lentil cakes are browning on the bottom. Flip and cook for additional 5 minutes.
  12. Serve the lentil cakes with the sauce, and garnish with cilantro, if desired.
The Sauce:
  1. Place the roasted red peppers in the bowl of a food processor.
  2. 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.
  3. Add the garlic, paprika and curry powder, and cook for 30 seconds.
  4. Transfer the onion mixture to the food processor, along with the vegetable broth, salt and pepper.
  5. Puree until the sauce is smooth.

Notes

Nutrition Information

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

% 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.