Spiced Lentil Cake In Lemony Lentil Puree Recipe

Name: Spiced Lentil Cake In Lemony Lentil Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lentil Soup/Puree; 1 pound Brown/Red Lentils (rinsed and picked over); 2 tablespoons Olive Oil; 1 cup onions, diced; 8 cups Chicken Broth; Salt; Pepper; Lemon Juice (to taste); Lentil Cakes and Serving/Plating; Reserved Lentils; 2 pieces Roasted Garlic; .5 teaspoons cayenne pepper; 3 tablespoons All Purpose Flour; Salt; Pepper; 4 tablespoons Olive Oil; .25 preserved lemon, finely minced; Parsley, chopped

Servings: persons

Lentil Soup/Puree
1 pound Brown/Red Lentils (rinsed and picked over)
2 tablespoons Olive Oil
1 cup onions, diced
8 cups Chicken Broth
Salt
Pepper
Lemon Juice (to taste)
Lentil Cakes and Serving/Plating
Reserved Lentils
2 pieces Roasted Garlic
.5 teaspoons cayenne pepper
3 tablespoons All Purpose Flour
Salt
Pepper
4 tablespoons Olive Oil
.25 preserved lemon, finely minced
Parsley, chopped

1
Heat 2 Tablespoons of Oil in large heavy bottom pot (Dutch Oven). Add onions, and soften until translucent.
2
Add broth, lentils and season with salt and pepper, and bring to a boil.
3
Reduce to simmer until lentils are tender, approximately 30 minutes.
4
Reserve 1.5 cups of cooked lentils.
5
Blend remaining lentils to a smooth puree, season to taste with additional salt, pepper and lemon juice. I like it very lemony. Keep warm.
6
Roughly process reserved lentils and garlic until smooth with a few chunks.
7
Add Flour and cayenne to lentil mixture. Season with salt and pepper.
8
Heat 2 Tablespoons of Olive Oil in frying pan (medium-high heat). Place four ring molds or round cutters in pan. Spoon in lentil mixture, and cook until brown and crispy 3-5 minutes, remove mold and flip cook for an additional 3-5 minutes.
9
Place soup/puree in four shallow bowls, place lentil cake in each bowl. Dust the top of the lentil cake lightly wit additional cayenne pepper. Sprinkle soup/puree with minced preserved lemon and remaining 2 Tablespoons of Olive Oil. Garnish with chopped parsley.

1264

kcal

Calories

Fat

Carbs

164

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

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 18 ingredients. The key ingredients include: Lentil Soup/Puree, 1 pound Brown/Red Lentils (rinsed and picked over), 2 tablespoons Olive Oil, 1 cup onions, diced, and more.

Yes, Spiced Lentil Cake In Lemony Lentil Puree 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!

Spiced Lentil Cake In Lemony Lentil Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions