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Lentils—they don't seem like the most exotic ingredient to cook with, they don't scream "flavor!," and they have a bad rap as being hippie-ish '70s vegetarian food. But you should push all of those ideas out of your head because lentils, when used properly, can actually be the base for a delicious dish.
One of my favorite uses for lentils is in small, crispy cakes. You form the cakes with rice, veggies, and bread crumbs or flour, and then pan-fry until browned on the outside.
Many recipes for lentil cakes have an Indian flare, but this recipe goes in a different direction by omitting some of the usual Indian spices and by topping the cakes with a creamy horseradish-red pepper sauce that definitely has kick.
Most of us have tried lentil soup, but if you haven't tried lentils in any other recipes, then I suggest this one. Go ahead—give it a try!
Lentil Cakes With Creamy Horseradish Sauce
For the Lentil Cakes:
1 cup dried lentils 1/2 yellow onion, diced 1/2 green bell pepper, diced 1/2 rib celery, chopped 1 Tbsp. olive oil 1/4 cup Dijon mustard 2 Tbsp. lemon juice 1/2 bunch parsley, chopped 2 cups cooked rice Salt, to taste 1 cup ground bread crumbs or flour
For the Horseradish Sauce:
1/4 cup Vegenaise 1 Tbsp. prepared horseradish 1/2 tsp. lemon juice 2 tsp. red pepper flakes Salt and pepper, to taste