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Lentil Cake Salad

5 from 1 vote
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Ingredients
  

For the lentil cakes

  • 1 cup dried lentils
  • 6 cups water
  • ¼ onion minced
  • 1 Tbsp olive oil
  • 1 tsp sea salt
  • 6-8 large cloves garlic minced
  • ½ tsp ground turmeric
  • 1½ cups veg broth OR reserved lentil cooking water
  • 3 Tbsp flour I used chickpea this time but have had luck with oat and whole wheat.

For the dressing:

  • 1/2 cup tahini or silken tofu
  • 1/2 cup veg broth 1/4 cup if using tofu
  • 1 Tbsp soy sauce
  • 2 large cloves garlic
  • juice from 1/2 lemon
  • 3 - 4 large basil leaves and/or small handful of spinach optional
  • salt and pepper to taste

For the salad:

  • 1 head romaine lettuce washed and chopped
  • 1 cup shredded red cabbage
  • 2 cups finely sliced spinach leaves

Instructions
 

  • Add the lentils and water to a large saucepan and bring to a boil. Stir and decrease the heat to medium-high. Cook uncovered, stirring occasionally, for about 10 to 12 minutes. Then drain (you can reserve the water and use in place of veg broth later in the recipe).
  • While the lentils are cooking, add the olive oil, onion, and salt to a large saucepan and cook over medium heat, stirring frequently for about 7 minutes. Add the garlic, and turmeric and cook - whilst stirring constantly - for 3 minutes.
  • Stir in the drained lentils and 1 cup of the veg broth or reserved cooking water. Bring the mixture to a boil. Turn the heat to medium and allow to simmer uncovered, stirring frequently, until the lentils for about 10 to 15 minutes. Taste and adjust seasonings to taste.
  • Remove the lentil mixture from heat and mash with a potato masher. You want to leave some texture to it. Then, stir in the flour and mix until a loose dough is formed.
  • Use your hands to form patties - 1/4 cup of the lentil mixture at a time - and place them on a lined baking sheet. Set them in the fridge or freezer for about 15 minutes.
  • Preheat oven to 375F and bake lentil cakes for 30 - 40 minutes, flipping halfway through.
  • Whilst the lentils cakes are baking, make the salad dressing by throwing all the ingredients into a food processor or blender and blending until smooth. Leave in the fridge until ready to pour.
  • Chop your fresh greens and veggies, arrange them in a large bowl, and (when ready) top with crunchy lentil cakes and drizzle with tahini dressing. We hope you love every minute of it!
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