Red Lentil Cakes with Harissa

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So … I took a little hiatus last week. Things did not go according to plan and I couldn’t get up some new recipes. But. The lovely Kim of Cravings of a Lunatic made my Skillet Lasagna and wrote a lovely interview with me. I was so flattered, no one has ever wanted to interview me before! So head on over there and read all about moi. While you’re there, make sure to follow Kim on FacebookTwitterGoogle +,  and Pinterest so you can keep up with all her shenanigans.

Lentils are one of the world’s most consumed foods. And for good reason, they are cheap, simple to prepare and packed with heathly vitamins and minerals and filling protein and fiber. I make a lot of lentils, mainly because I think they are a fun challenge to work with. Yes, you can always make lentil soup, and I’ve done quite a bit of that, but there are many other ways to enjoy them.

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A while back, I made some lentil cakes that turned out really well. They were so filling and tasty and made great leftovers.  So I wanted to make a new version using my current favorite condiment: harissa. I am totally obsessed with harissa and have started using it to spice up many diffent dishes. I decided to try it with some red lentil cakes and add some other tasty mediteranian flavors.

Lentils are consistently rated one of the world’s healthiest foods. Filled with B Vitamins, folate, calcium and phosphorus, they are also a great source of protein and iron, making them a staple of vegetarian diets all over the world.

I was very lucky to receive some tasty spicy harissa courtesy of Mina Harissa. Following the traditional Moroccan preparation. The red pepper sauce is made with only 6 simple all natural ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt. It has a wonderful consistency, not dry or oily like some of the others I’ve tried. You can check out their products and learn more about the different varieties on the website. 

product-harissa-spicy

4.5 from 2 reviews

Red Lentil Cakes
 
Prep time

Cook time

Total time

 

Serves: 6

Ingredients
  • 1 medium yellow onion
  • 4 cloves of garlic
  • 2 carrots, peeled
  • 1 tbsp extra virgin olive oil
  • 1.5 cups dry red lentils, rinsed
  • 1.5 cups water or low sodium broth
  • ¼ cup fresh parsley, washed
  • juice of ½ lemon
  • ¼ cup almonds
  • 2 tbsp harissa
  • 2 tbsp whole wheat flour
  • 1 egg, lightly beaten (vegan substitute: flax egg)
  • 1 tsp tumeric
  • 1 tsp black pepper

Instructions
  1. Preheat oven to 350
  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

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14 Responses to Red Lentil Cakes with Harissa

  1. yummychunklet March 17, 2013 at 11:44 pm #

    These look delicious! Can’t wait to try them.

  2. Angie@Angie's Recipes March 18, 2013 at 5:16 am #

    These lentil patties look so delicious.

  3. I know that lentils is very healthy, but I don’t make it often enough. I make similar cakes out of quinoa, hope to try ones with lentils soon :)

  4. CCU March 18, 2013 at 10:05 am #

    These lentil patties would be perfect in a burger :D

    Cheers
    Choc Chip Uru

  5. Jenn and Seth March 18, 2013 at 6:21 pm #

    these look awesome, and i bet the harissa really makes these super delicious – i’m dying to have one of these with an egg on top for breakfast!

    • Dara March 18, 2013 at 7:04 pm #

      Ha! That’s how we ate the leftovers. Great minds…

  6. Kim Bee March 18, 2013 at 11:31 pm #

    Awe you are too sweet lady. It was completely my pleasure. You know I adore you.

    I have not hopped on the lentil train yet. I need to try these out. They look wicked tasty.

  7. Ian Dixon March 19, 2013 at 6:48 am #

    Red lentils are a great all-purpose ingredient like with these burgers. Same basic mix could be put in a lined bread tin then baked into lentil loaf.
    They are also good for soups, stews and curries

  8. Kate @ Kate from Scratch March 19, 2013 at 12:30 pm #

    These look wonderful. I just love harissa. Sounds delicious!

  9. Stephanie @ Legally Blinde March 20, 2013 at 1:45 am #

    Ahh I was just reading your interview – that is SO cool that you met Martha Stewart and she invited you to her house!! I can’t even imagine how amazing that would be! So fun.

  10. mjskit March 21, 2013 at 3:16 am #

    One of these and my mouth would be in heaven! Lots of spicy goodness! Great cakes!

  11. lisaiscooking March 21, 2013 at 3:11 pm #

    I love red lentils and I’ve never made them into cakes. I need to try this! The harissa sounds delicious with them.

  12. Lori Lynn March 30, 2013 at 12:23 am #

    I knew I would like these. Especially like the almond addition.
    LL

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