lentil cakes

lentil cakes


1 large onion
1 tbs coconut oil
1 tsp salt
2 heavy tbs curry
1 tbs ginger
1 tsp basil
1 tbs cumin
1/2 tsp cayenne pepper
tbs honey
8 c water and bring to a boil
1 lb of dry lentils
6 cups oats


in a large pot (i use a 5 1/2 quart enamel cast iron french oven) sauté the onions in the oil. then, add all of the spices and honey. i usually add about a half cup of water to make a paste consistency. cook that down for a few minutes. add the rest of the water, bring to a boil and add the lentils. cover and simmer for about an hour and a half or until soft to the bite. at this point i usually take a cup or so out and eat it for a snack, like soup. stir in the oats and let the mixture cool down until you can comfortably handle it. this can be made the day before. shape the mixture into patties, as you would a burger, width is up to you but about an inch thick, and cook over medium heat with a lightly oiled pan to brown both sides. you can also ‘cook’ them in the oven. lentil cakes are vegan so there is no temperature that needs to be met, it is all about how crispy you like the outside to be.
this is my most sought after recipe and also just a base recipe, in all honesty. i have never made it the same way twice. i add whatever veggies we have that need to be eaten at the same time as the onions. i switch up the spices, oils and sometimes i eat half of the lentils as soup before i add any oats at all! these are great with greek yogurt. add a little hot chili sauce or dill. if you are going to the same party as us, tonight there will be a garlic lentil cake with lemon avocado puree for the topper.