Baked Curry Lentil Cakes with Roasted Pepper Sauce Recipe…A satisfying, light vegan meal! 201 calories and 4 Weight Watcher Freestyle SP
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5 from 1 vote

Baked Curry Lentil Cakes Recipe with Roasted Red Pepper Sauce

Baked Curry Lentil Cakes with Roasted Pepper Sauce Recipe…A satisfying, light vegan meal! 201 calories and 4 Weight Watcher Freestyle SP
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Entrees
Cuisine: Middle Eastern
Keyword: Vegan
Servings: 4
Calories: 200.9kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

The lentil cakes:

The sauce:

Instructions

The Lentil Cakes:

  • Rinse the red lentils and pick out any debris.
  • Place the lentils and 2 whole, peeled garlic cloves in a medium saucepan and stir in the water. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the lentils are very tender, 20 to 25 minutes. Drain any excess liquid and discard the garlic cloves.
  • Preheat the oven to 375 degrees F.
  • Transfer 1 ¾ cups of the lentils to the bowl of a food processor. Use the remaining lentils for another purpose.
  • Heat the olive oil in a medium nonstick skillet set over medium-high heat. Add the onion and cook until light golden brown, 3 to 4 minutes. Chop the remaining 3 garlic cloves and add to the skillet, along with the curry powder and paprika. Cook for 30 seconds.
  • Transfer the onion mixture to the food processor, along with the brown rice, salt and pepper.
  • Pulse until the mixture is combined, but not pureed.
  • Transfer the lentil mixture to a bowl, and stir in the breadcrumbs, lemon juice and cilantro.
  • Using about ¼ cup per patty, form the lentil mixture into ½-inch thick round patties.
  • Place a baking sheet in the preheated oven for 5 minutes. Remove, coat with cooking spray and transfer the lentil patties to the baking sheet.
  • Bake for 15 minutes, or until the lentil cakes are browning on the bottom. Flip and cook for additional 5 minutes.
  • Serve the lentil cakes with the sauce, and garnish with cilantro, if desired.

The Sauce:

  • Place the roasted red peppers in the bowl of a food processor.
  • Heat the olive oil in a small nonstick skillet set over medium-high heat. Add the onion and cook until browned, 3 to 4 minutes.
  • Add the garlic, paprika and curry powder, and cook for 30 seconds.
  • Transfer the onion mixture to the food processor, along with the vegetable broth, salt and pepper.
  • Puree until the sauce is smooth.

Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 5 (Old SmartPoints), 5 (Points+)

Nutrition

Serving: 2Lentil Cakes + 2 Tablespoons Sauce | Calories: 200.9kcal | Carbohydrates: 37.9g | Protein: 8.4g | Fat: 2.3g | Saturated Fat: 0.3g | Sodium: 683.8mg | Fiber: 8.2g | Sugar: 6.6g