French Green Lentil Cake Recipe


I had just finished preparing dinner and snapped a photo of the quick and easy dish to share with you. For this vegetarian meal, I used shallots, garlic, French Puy green lentils, thyme, parsley and day-old baguette bread.

1. Info for French Green Lentil Cake Recipe

  • Cook Time: 40 min
  • Total Time: 1 hr 20 min
  • Servings: 6
  • Calories: 180 kcal

2. Ingredients for French Green Lentil Cake Recipe

  • 1½ pounds French Puy green lentils, fully cooked, drained and cooled
  • 3 tablespoons olive oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, freshly minced
  • 1 sprig thyme, bruised and chopped
  • 3 tablespoons flat-leaf parsley
  • 1 egg
  • 1 teaspoon salt

3. Directions:

  1. Heat 2 tablespoons oil in a non-stick 9-inch pan, add the chopped shallots and cook for 2-3 minutes until shiny and slightly golden. Transfer to a bowl, leaving as much oil as possible in the pan.
  2. Place the bread in a food processor and pulse until it becomes a coarse mill. Set aside.
  3. Lightly oil the bowl of the food processor with a silicone brush. Add ¾ of the cooked green lentils. Coarsely blend until a thick paste is formed. Season with salt and pepper. Add the garlic and cooked shallots and pulse 3-4 times. Transfer the paste into a bowl. Add the remaining lentils, piment d’espelette, crumbled baguette, thyme, parsley, the egg and the rest of the oil from the pan. Using a spatula, mix well. Adjust seasoning with more salt and pepper if necessary.
  4. Using the same pan, add one more tablespoon oil. Heat the oil, then spread the lentil mixture and flatten with a spatula. Lower the heat. Cover and cook for about 5 minutes. Place a plate over the lentil cake. Gently flip then cook the other side for another 4 minutes until a nice crust is formed.
  5. Serve warm with your favorite salad and drizzle with the accompanying salad dressing.
  6. Bon appétit!

4. Tips and advices:

  • The lentils will be easier to digest once quickly blanched and baking soda has been added to the cooking liquid. I boiled the lentils for 35 minutes, then drained and let cool to room temperature.

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