Lentil Cakes

5 from 42 votes

Lentil cakes with a creamy lemon dill yogurt dip make for an easy, healthy and delicious appetizer. Simple to make and packed with protein.

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Easy to make and delicious to eat, these healthy lentil cakes are great served with a fresh yogurt sauce for an appetizer or as part of a fuller meal. Packed with plant-based protein they are one tasty way to get the goodness in.

Lentil cakes on serving dish with yogurt dill sauce in the middle

Ingredients & substitutions

  • Green cooked lentils: You can use any lentils you’d like. Make sure to cook them according to package instructions. While the recipe does work with red lentils, they can be more soft, so you may need to add more oats to give them better structure if you use the red variety.
  • Onions and garlic: Sautéed for a rich layer of flavor in each bite.
  • Mushrooms: Crimini, or Baby Bella, mushrooms are widely available and perfect to use in this recipe for a great earthy flavor.
  • Oats: Use rolled oats to give the lentil cakes texture. This makes them bulky while keeping the recipe gluten-free. You can however substitute with breadcrumbs or panko breadcrumbs.
  • Eggs: To bind the ingredients together. To make these lentil cakes vegan, you can substitute with a flax egg.
  • Spices: Paprika and salt.
Ingredients to make the recipe

How to make lentil cakes

  1. Cook the onion until soft.
  2. Add mushrooms and cook until brown before stirring in the garlic.
  3. Add the mushroom mix and the rest of the lentil cake ingredients to a food processor.
  4. Mix until combined and the mixture holds well.
  5. Shape the mixture into patties to make the lentil cakes.
  6. Cook on both sides in a skillet until golden brown.
6 image collage to show the steps to make the recipe
Lentil cakes after frying resting on baking dish lined with paper towel

Tips for making lentil cakes

  1. Fry the onions, mushrooms and garlic. You might be tempted to skip that part since everything gets cooked later on with the lentils. But this first step adds so much more flavor by releasing the aromatics of the raw ingredients first before blending.
  2. Feel the texture. You’re looking for pasty texture to start to form a ball in the food processor when combined. It should hold well together before cooking, so feel free to adjust as needed if it doesn’t stay compact.
  3. Make it in less time. You can buy pre cooked lentils to make these patties super quick to make, or batch cook your lentils as they will be good to use for about a week.
  4. Oven bake or fry. It’s best to pan fry these lentil cakes as they get nice and crispy, but you can oven bake them at 350F for around 30 minutes if you prefer.

Frequently asked questions

Can you make them ahead of time?

Yes! You can form the patties and keep them covered in the fridge for up to 4 days until you are ready to cook them. Leftovers will keep well in the fridge for 4 days and can be reheated gently in a skillet or in the oven.

Can you freeze them?

If you want to freeze these lentil cakes, it’s best to cook them first. Let them cool before freezing them in an airtight container with the patties separated with parchment paper. Thaw them in the fridge before reheating.

What do you serve them with?

These are great when served the creamy lemony dill yogurt dip as a simple appetizer, and they are also great served in pita or even as burgers with toppings. Serve them as a main with your favorite sides like:
Baked Sweet Potato Fries
Shirazi Salad
Cauliflower with Tahini
Garlic Roasted Potatoes

Lentil cake dipping into yogurt sauce

So simple and easy to make, these protein loaded lentil cakes are great for a healthy appetizer, lunch or main meal. Perfect for dipping, this is a recipe the whole family will love.

More similar appetizers:

If you’ve tried this healthy-ish feel good Lentil Cakes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Lentil Cakes

Lentil cakes with a creamy lemon dill yogurt dip make for an easy, healthy and delicious appetizer. Simple to make and packed with protein.
5 from 42 votes
Servings 6 servings
Course Appetizer, Main Course
Calories 351
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

For the cakes:

  • 4 tablespoons olive oil divided
  • ½ medium yellow onion chopped
  • 8 ounces crimini mushrooms sliced
  • 2 cloves garlic sliced
  • 2 cups cooked brown lentils
  • ¾ cup old fashioned rolled oats
  • 2 large eggs
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt

For the yogurt sauce:

  • ½ cup whole-milk Greek yogurt
  • 2 tablespoons fresh dill
  • ½ lemon zested and juiced
  • 1 garlic clove finely grated
  • Kosher salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Heat 1 tablespoon oil in a large skillet over medium high heat. Add onion and cook until soft and translucent, 3 minutes. Add mushrooms and 1 tablespoon olive and cook until mushrooms are golden brown, 7 minutes. Add garlic and cook until fragrant, 1 minute. Remove from heat and wipe out skillet.
  • In the bowl of a food processor, add mushroom mixture, lentils, oats, eggs, smoked paprika and salt. Process until the mixture is fully incorporated and starts to ball. Roll into golf ball sized spheres and press down slightly to make a cake-like patty.
  • Make the yogurt sauce by combining all ingredients in a medium bowl, and season to taste.
  • Line a baking sheet with paper towels. Heat remaining 2 tablespoons olive oil in wiped skillet over medium high heat. Add patties, working in batches, and cook until golden brown, 3 minutes per side. Transfer to prepared baking sheet. Serve with yogurt sauce immediately.

Notes

Storage: These lentil cakes will keep in an airtight container for 3 to 4 days in the fridge.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

Calories: 351kcal, Carbohydrates: 51g, Protein: 16g, Fat: 13g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 433mg, Potassium: 1088mg, Fiber: 18g, Sugar: 3g, Vitamin A: 490IU, Vitamin C: 7mg, Calcium: 244mg, Iron: 7mg

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Lentil cakes on serving dish with yogurt dill sauce in the middle

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Comments

  1. Omg this is soooooooo good!!!!! I wanted to brighten up with something new, yummy and hot but yet healthy to eat! And, this hits all the right notes 😍 Yummna you are the best!! Hope you do win the Foodie Influencer of the year!!!

    Quick question: can we use yellow lentils? Like yellow split pigeon peas?

    Thanks!!

    1. Thank you so, so much! You can use any lentils you’d like. Make sure to cook them according to package instructions.

  2. Omg this is soooooooo good!!!!! I wanted to brighten up with something new, yummy and hot but yet healthy to eat! And, this hits all the right notes 😍 Yummna you are the best!! Hope you do win the Foodie Influencer of the year!!!

  3. They turned out great! I would highly recommend to try it with the yoghurt sauce as they can be a bit dry when eating the lentil cakes alone.
    Thank you Yumna for sharing !

        1. I have yet to try this recipe with a mushroom substitute. If you use zucchini, you’d probably need to make sure to squeeze out some of the liquid from it!