Recipe for 3-Seed Lentil Cakes: #RecipeRedux from Laurel’s Kitchen Cookbook

Recipe for 3-Seed Lentil Cakes: #RecipeRedux from Laurel’s Kitchen Cookbook

Vegetarian nut loaves were all the rage in the 1970s. I updated this nut loaf from the classic Laurel's Kitchen vegetarian cookbook, which was published in 1976. Adding some pumpkin, flax, and chia seeds along with a shredded carrot and fresh herbs gives this recipe a boost of good nutrition and flavor. You can make this recipe in a loaf pan (cook for 30 minutes) or, as I did, in individual muffin cups.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 small onion, cut into ¼-inch pieces
  • 2 cups cooked, drained lentils
  • 2 large eggs, beaten
  • 1 large carrot, shredded on the large holes of a box grater (about 1 cup)
  • 2 tablespoons chia seeds
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon chopped, fresh rosemary
  • 1 tablespoon chopped, fresh thyme
Read the whole recipe on Meal Makeover Moms' Kitchen