Red Lentil and Quinoa Cakes with Harissa and Delightfully Green Tahini Dressing

For many food lovers, myself included, late winter/early spring is a time of anticipation. We all know that spring produce–artichokes, asparagus, bright green peas and tender spring greens–is right around the corner. For now, though, we’re still doing a lot of cooking from our pantries. I don’t kid myself that I’m truly a seasonal eater (I buy avocados and bananas year round, and I’ve certainly been known to indulge cravings for bell pepper or cucumber in late February), but I do my best to maintain a roughly seasonal approach. This is the time of year when freshness and bright color feels all of the more precious because we’re not yet drowning in spring lettuces or summer berries.

This recipe is a perfect example of a pantry meal that’s elevated completely by just a few little touches of brightness: the fresh, peppery bite of parsley in the rice and the vibrant drizzle of my delightfully green tahini dressing over the red lentil cakes. I made it because mostly with the intention of using up some red lentils that had been sitting around for a while, and then I paired it with a staple dish (the brown basmati pilaf, which I make all the time). The results were great, and this will now be a red lentil go-to for me.

Vegan cakes, like vegan burgers, are not easy to get right. My experience with both is that the absence of egg can make binding a little tricky. This gets easier if you use breadcrumbs, but in this recipe I used quinoa. The texture of the cakes is ever so slightly delicate, but they’re still sturdy and have a great, substantial texture. Steven and I really loved them, both as a dinner and then as leftovers (we stuffed them into pitas and piled them high with veggies and extra dressing).

And I’ll be honest here: the dressing brings this simple dish to new places.

So, too, does the addition of harissa. Harissa is a chili pepper paste that’s widely used in North African and Middle Eastern cooking. I tend to buy the powder more often than the paste, only because it lasts for a long time and is easy to use. It’s less zesty than the paste, but it still adds a very pleasant bite to recipes, especially ones with other Middle Eastern spices. It’s optional in this recipe (cumin, paprika, and oregano still give the cakes lots of flavor), but it’s a really nice addition.

Of course, there’s no need to serve the lentil cakes with the rice pilaf. I’m sharing the recipe only because it’s such a staple for me at home. I use it as an accompaniment to countless dinner dishes, and then I’ll use the leftovers in lunch bowls or salads. It’s the sort of simple staple that becomes so relied upon that we take it for granted, but sometimes those recipes are the ones most worth sharing.

Yield: Makes 8 Cakes

Ingredients

• For the Red Lentil and Quinoa Cakes with Harissa:
• 1 cup dry red lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 small white or yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 teaspoon dried oregano (or 1 tablespoon fresh chopped oregano)
• 1/2 teaspoon harissa (optional)
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1 cup cooked quinoa
• 2 tablespoons chickpea flour
• 1 cup delightfully green tahini dressing
• For the Brown Basmati Pilaf:
• 1 tablespoon olive or coconut oil
• 1 small white or yellow onion, chopped (about 1 cup)
• 1 teaspoon cumin, ground
• 2 teaspoons freshly grated ginger, or 1/2 teaspoon ginger powder
• 1 cup brown basmati rice, soaked for 1 hour and rinsed well
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• 1/4 cup parsley, leaves only, chopped

Instructions

1. Place the lentils in a small pot with the 2 cups water. Bring to a boil and reduce to a simmer. Simmer the lentils with the lid of your pot on but slightly ajar (to allow steam to escape) for 20 minutes, or until they're turning into a thick, mushy mixture. Once all of the water has been absorbed, remove the lentils from heat and set them aside to cool somewhat.
2. Preheat your oven to 350F. Lightly oil a baking sheet and set it aside.
3. Heat the oil over medium heat in a large skillet or cast iron frying pan. Add the onions and cook for 5-7 minutes, or until the onions are clear and soft. Add a few tablespoons of water as you go along to prevent sticking. When the onions are soft, add the garlic and cook for another 1-2 minutes, or until the garlic is fragrant but not burning. Stir in the cumin, paprika, oregano, harissa, salt, and lemon juice, along with the lentils. Mix everything around gently in the skillet or pan to incorporate the seasonings. Allow the mixture to cool for a few moments.
4. Transfer the skillet mixture to a mixing bowl. Add the quinoa and chickpea flour, and use your hands to incorporate everything. The mixture should be easy to shape into cakes but not too mushy, either (if it is super mushy, add another tablespoon of chickpea flour). Shape the mixture into 8 cakes and place them on the oiled baking sheet.
5. Bake the cakes for 25 minutes, flipping gingerly once through, or until the cakes are golden on each side. Serve the cakes over rice or in a pita or over fresh greens, along with a very generous drizzle of delightfully green tahini dressing. Cakes will keep for up to 3 days in the fridge, and can be frozen for up to two weeks.
6. To make the rice pilaf: Heat the oil in a medium large pot over medium heat. Add the onions. Cook for 5-7 minutes, or until the onions are clear and soft, adding a few tablespoons of water as you go to prevent sticking. Add the cumin, ginger, and rice. Toast the rice in the pot for about two minutes, stirring often to prevent sticking or burning. When the rice has a nutty fragrance, add the broth. Bring the rice to a boil, reduce to a simmer, and cover. Simmer the rice for about 35-45 minutes, or until all of the broth has been absorbed. Fluff the rice with a fork and allow it to rest for ten minutes. Stir in the lime juice and parsley, and serve. Rice can be prepared up to two days in advance of any other dish!

And that’s it. A satisfying, nutritious dinner that’s easy to prepare with dry ingredients, but freshened up by just a few green touches.

Here’s hoping you enjoy this one as much as Steven and I did!

This Friday, I’ll be back with a new green recovery story. I look forward to sharing it. Enjoy the rest of your weeks!

xo