Carrot Lentil Cake with Garlic & Herbs
This is a savory cake (more like a loaf or baked patty) made with red lentils, carrots, garlic, and fresh herbs. Moist, hearty, and nutritious, it’s a great vegetarian main dish or side. You can slice it like a loaf, serve with salad, or pair it with yogurt or tahini dip.
⏱️ Time
Prep: 15 minutes (plus soaking)
Cook: 45 minutes
Total: 1 hour
Ingredients
1 cup red lentils, rinsed and soaked 30 minutes
1 ½ cups grated carrots (about 2 medium)
1 small onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
½ cup rolled oats, ground into flour
2 tbsp cornstarch or chickpea flour (binder)
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or thyme, chopped
½ tsp cumin
½ tsp smoked paprika (optional)
½ tsp salt, or to taste
¼ tsp black pepper
1 tsp baking powder
Juice of ½ lemon
Instructions
1. Prepare lentils
Drain soaked lentils, place in a saucepan with 2 cups water, and cook 12–15 minutes until soft but not mushy. Drain well.
2. Cook aromatics
In a skillet, heat olive oil. Sauté onion and garlic until fragrant (3–4 minutes).
3. Mix the batter
In a large bowl, mash cooked lentils slightly.
Add carrots, onion-garlic mix, oat flour, cornstarch, baking powder, herbs, spices, lemon juice, salt, and pepper.
Stir into a thick batter (should hold together; if too wet, add more oat flour).
4. Bake
Preheat oven to 180°C (350°F).
Grease and line a loaf pan or baking dish.
Spread batter evenly, smoothing the top.
Bake 35–40 minutes until firm and golden on top.
5. Cool & Serve
Let cool 10 minutes before slicing.
Serve warm or at room temp with yogurt, tahini, or salad.
Notes & Tips
Make it vegan: the recipe is already vegan-friendly.
Swap herbs: mint or basil works instead of dill/parsley.
Serving idea: pair with a cucumber-tomato salad and lemon-tahini dressing for a Mediterranean plate.
Non-vegan option: add feta crumbles to the batter before baking.
Nutrition information
Calories: ~130
Protein: 6g
Carbs: 19g
Fat: 3g
Fiber: 6g