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3-Seed Lentil Cakes

Makes 6 Servings
Vegetarian nut loaves were all the rage in the 1970s. I updated this nut loaf from the classic Laurel's Kitchen vegetarian cookbook and added some pumpkin, flax, and chia seeds along with a shredded carrot and fresh herbs to give this recipe a boost of good nutrition and flavor

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1 small onion, cut into ¼-inch pieces

2 cups cooked, drained lentils

2 large eggs, beaten

1 large carrot, shredded on the large holes of a box grater (about 1 cup)

⅓ cup oats

⅓ cup roasted, salted pumpkin seeds

¼ cup ground flaxseed

2 tablespoons chia seeds

2 tablespoons reduced sodium soy sauce

1 tablespoon cider vinegar

1 tablespoon chopped, fresh rosemary

1 tablespoon chopped, fresh thyme

½ teaspoon kosher salt

½ teaspoon ground black pepper

  1. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Remove from heat.
  2. Add the lentils, eggs, carrot, oats, pumpkin seeds, flaxseed, chia seeds, soy sauce, cider vinegar, rosemary, thyme, salt, and black pepper and stir to combine.
  3. Divide the mixture evenly into the prepared muffin cups and smooth the tops. Bake for about 20 minutes, or until the tops start to brown.
  4. Transfer the pan to a wire rack and cool for 5 minutes. Remove the lentil cakes and serve immediately.

Nutrition Information per Serving (1 muffin): 230 calories, 10g fat (1.5g saturated), 340mg sodium, 24g carbohydrate, 9g fiber, 13g protein, 30% iron