Red Lentil Cakes With Harissa Recipe

Name: Red Lentil Cakes With Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow onion; 4 garlic cloves; 2 carrots, peeled; 1 tablespoon extra virgin olive oil; 1 1/2 cups dried red lentils, rinsed; 1 1/2 cups water or 1 1/2 cups low sodium broth; 1/4 cup fresh parsley, washed; 1/2 lemon, juice of; 1/4 cup almonds; 2 tablespoons harissa; 2 tablespoons whole wheat flour; 1 egg, lightly beaten (vegan substitute -- flax egg); 1 teaspoon turmeric; 1 teaspoon black pepper

Servings: persons

1 medium yellow onion
4 garlic cloves
2 carrots, peeled
1 tablespoon extra virgin olive oil
1 1/2 cups dried red lentils, rinsed
1 1/2 cups water or 1 1/2 cups low sodium broth
1/4 cup fresh parsley, washed
1/2 lemon, juice of
1/4 cup almonds
2 tablespoons harissa
2 tablespoons whole wheat flour
1 egg, lightly beaten (vegan substitute -- flax egg)
1 teaspoon turmeric
1 teaspoon black pepper

1
Preheat oven to 350*F.
2
In a food processor, finely chop garlic, onions and carrots.
3
Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
4
Add lentils and water to pot, cover and bring to a boil.
5
Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape.
6
Remove lentils from heat and allow to cool for 10 minutes.
7
In a food processor, chop parsley and almonds.
8
In a large bowl, mix remaining ingredients with the lentils.
9
Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized.
10
Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium yellow onion, 4 garlic cloves, 2 carrots, peeled, 1 tablespoon extra virgin olive oil, and more.

Yes, Red Lentil Cakes With Harissa falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Lentil Cakes With Harissa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions