For a quick dinner or lunch meal prep try out these lentil and pea cakes. You can easily store them in the refrigerator and heat them back up for your meals throughout the week. The carrot sauce makes the dish complete with the perfect added flavor and color.
1 Tbs lemon juice
2 Tbs Dijon mustard
1 tsp sea salt
8 Tbs coconut oil, divided
1 lb carrots, pealed and chopped
2 Tbs olive oil
1 bag (5 cups) of lentil and pea soup mix
4 cups water
2 medium white onions, chopped
6 cloves garlic
1 tsp paprika
1 Tbs balsamic vinegar
½ cup blanched slivered almonds
salt and pepper
- Preheat oven to 400.
- Place avocado, lemon juice, mustard, sea salt, and 2 tablespoons of melted coconut oil in a blender. Blend until smooth. Remove avocado mayo and set aside.
- Spread the carrots evenly on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast the carrots until tender and start to caramelize, about 30-40 minutes. Leave oven on and let carrots cool slightly.
- While the carrots are roasting, combine the lentils and peas, flavor packet, and water in a saucepan. Bring to a boil, lower the heat and simmer, covered, for 30-35 minutes or until the lentils are tender. Drain any leftover water.
- Heat 2 tablespoons of coconut oil in a large skillet. Add the chopped onions and cook for 5 minutes over medium high heat or until softened. Add garlic and cook for 30 seconds.
- Place half the onion and garlic in a food processor along with half the cooked lentils, ¼ cup of the avocado mayo, and salt and pepper; process till smooth. Add the remaining lentils and pulse a few times.
- Line a baking sheet with parchment paper and scoop out the lentil mixture with ⅓ measuring cup, form into patties and place on the baking sheet. Bake for 20 minutes or until firm to the touch.
- Clean out the food processor, add the carrots, the remaining onions, garlic, paprika, vinegar, and almonds. Process until it has a meal-like texture. Add 4 tablespoons of melted coconut oil, and puree. Add more oil if mixture is too thick.
- Serve cakes with roasted carrot sauce.
Nutritional Facts: per serving
361 cal; 15g protein; 32g total fat (3g sat fat); 43g carb; 0mg chol; 602mg sod; 65g fiber; 30g sugars
*This recipe is based off of a recipe from Simply Gluten Free Magazine