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As the crisp air of early fall begins to weave its way into my kitchen, I find myself craving hearty meals that soothe both body and soul. That’s when I decided to whip up a batch of these Beet and Green Lentil Cakes—a delightful combination of earthy beets and protein-packed lentils. The vibrant colors and rich flavors not only brighten up my dinner table but also provide a much-needed break from monotonous takeout meals.

Picture this: You’re sitting down after a long day, anticipation building as the aroma of roasted beets and fragrant thyme wafts through your home. These little cakes, crispy on the outside and tender within, are not only packed with nutrients but are incredibly versatile. Serve them as a delightful appetizer, pair them with a fresh salad, or enjoy them on their own!

Whether you’re looking to impress friends or simply want a nourishing weeknight meal, my Beet and Green Lentil Cakes are sure to become a new favorite. So, let’s dive into this easy-to-follow recipe that celebrates the beauty of homemade, wholesome food!

Why are these Beet and Green Lentil Cakes irresistible?

Wholesome ingredients make these cakes a guilt-free indulgence. Easy preparation ensures you’ll spend more time enjoying and less time cooking. Colorful presentation brightens up any meal, making them a visual delight. Versatile serving options allow you to pair them with salads, dips, or serve them solo. Want to explore more healthy meals? Check out my guide on wholesome recipes that will keep your taste buds excited!

Beet and Green Lentil Cakes Ingredients

Discover the goodness of vibrant flavors in every bite!

For the Cakes

2 large beets – packed with nutrients and natural sweetness, they are the star ingredient in these Beet and Green Lentil Cakes.
1 cup green lentils – a fantastic source of protein and fiber, lending a hearty texture to the cakes.
2.5 cups water – necessary for cooking the lentils until tender and ready to blend.
1 cup rolled oats – divided into two parts, they act as a binding agent while adding a wholesome touch.
2 cloves garlic – infusing the mixture with aromatic flavor that complements the earthy ingredients.
½ cup pumpkin seeds – providing an extra crunch and a dose of healthy fats.
1 tablespoon lemon juice – brightening up the flavors and adding a zesty kick.
½ teaspoon sea salt – enhancing the overall taste of the cakes.
1.5 teaspoon garlic powder – intensifying the garlic flavor for those who can’t get enough.
1 tablespoon thyme – fresh or dried, this herb brings warmth and depth to your Beet and Green Lentil Cakes.

Get ready to spice up your dinner routine with these nutritious bites!

How to Make Beet and Green Lentil Cakes

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure your cakes come off easily after baking.
Prepare the beets by scrubbing and trimming them, then steam, boil, or roast until they’re tender—about 30-40 minutes should do. Once they’re cooked, let them cool completely.
Cook the green lentils by combining them with 2.5 cups of water in a saucepan. Bring to a boil, then reduce the heat and simmer uncovered for 12-15 minutes until tender but not mushy.
Blend together the cooked beets and lentils in a food processor. Add ½ cup of rolled oats and the garlic cloves, pulsing for 30-60 seconds until everything is smooth and combined.
Mix the beet and lentil blend into a large bowl with the remaining ½ cup of oats, pumpkin seeds, lemon juice, sea salt, garlic powder, and thyme—stir until thoroughly combined for optimal flavor.
Scoop out the mixture using a ⅓ cup measuring cup, then form each cake with your hands and place them on the lined baking sheet, ensuring they’re spaced evenly.
Bake for 15-20 minutes until the cakes are slightly crispy on the outside and golden brown, creating a delectable texture contrast.

Optional: Serve these cakes with a dollop of Greek yogurt or a fresh herb sauce for an extra flavor boost!

Exact quantities are listed in the recipe card below.

Expert Tips for Beet and Green Lentil Cakes

Perfectly Cooked Beets: Ensure your beets are tender but not mushy. If overcooked, they lose their vibrant color and texture, which enhances the Beet and Green Lentil Cakes.
Lentil Check: Always rinse green lentils before cooking to remove any debris and ensure optimal flavor. Undercook slightly as they will continue to cook when mixed with other ingredients.
Oat Consistency: Use old-fashioned rolled oats—they help bind the cakes without making them gummy, ensuring a light and crispy texture.
Forming Cakes: Wet your hands when shaping the patties, making it easier to form and preventing the mixture from sticking, thus avoiding frustration during the preparation.
Baking Evenly: Space the cakes 1-2 inches apart on the baking sheet to allow for even cooking and crisping, ensuring you get that perfect outer texture on the Beet and Green Lentil Cakes.
Flavor Boosts: Add more herbs or spices to suit your taste! Fresh dill or cumin can elevate the flavors, making these cakes even more irresistible.

Beet and Green Lentil Cakes Variations

Feel free to get creative and make these cakes your own with these delicious and easy variations!

Gluten-Free: Substitute rolled oats with gluten-free oats or almond flour for a friendly twist. Enjoy every bite without worry!
Nutty Crunch: Add ¼ cup of chopped walnuts or pecans for extra crunch and a delightful flavor boost. They pair beautifully with the beets!
Spicy Kick: Incorporate chopped jalapeños or a pinch of cayenne pepper to bring a delightful heat that balances out the earthy flavors.
Herb Explosion: Experiment with other fresh herbs like basil or parsley instead of thyme for a fresh take on this classic recipe. The change in aroma will be heavenly!
Cheesy Delight: Stir in ½ cup of crumbled feta or nutritional yeast before baking for a creamy, savory flavor that complements the beets.
Veggie Boost: Mix in finely chopped carrots or spinach for added nutrients and vibrant colors that make these cakes irresistible. A lovely garden medley!
Sweet and Savory: Drizzle with balsamic glaze or serve with a side of apple chutney for a sweet contrast that enhances the rich, earthy taste of the beets.
Creamy Dip: Serve with a tangy yogurt or tahini sauce for dipping, adding creaminess that elevates the overall experience of enjoying these cakes.

How to Store and Freeze Beet and Green Lentil Cakes

Fridge: Store leftover Beet and Green Lentil Cakes in an airtight container for up to 3 days. Reheat in the oven for a few minutes to regain crispiness.

Freezer: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the baking time.

Reheating: To warm up cooked cakes, bake them in a preheated oven at 350°F (175°C) for about 10 minutes. This keeps them crispy while heating through.

Serving: These lentil cakes are best enjoyed fresh, but they make a wonderful meal prep option for quick lunches or dinners!

What to Serve with Beet and Green Lentil Cakes?

Elevate your dining experience with delightful sides that beautifully complement the earthy flavors of these vibrant cakes.

Crisp Green Salad: A mix of arugula, cucumber, and a light vinaigrette brightens up the plate. The freshness of the salad contrasts deliciously with the hearty cakes.
Garlic Yogurt Sauce: Creamy yogurt with minced garlic and herbs provides a cool dipping contrast. This sauce adds a wonderful layer of flavor that enhances each bite.
Roasted Vegetables: Seasonal veggies like carrots and Brussels sprouts add a delightful crunch. Their caramelized sweetness pairs perfectly with the savory cakes.
Quinoa Pilaf: Fluffy quinoa cooked with onions and spices offers a nutty base that complements the lentil cakes’ texture. This pairing creates a wholesome, satisfying meal.
Aioli Dip: Serve a zesty aioli infused with lemon and dill for a punchy accompaniment. The richness of the dip beautifully balances the earthy tones of the cakes.
Hummus Platter: A colorful selection of hummus with pita and vegetables makes for a tasty shared appetizer. The creaminess of the hummus adds a delightful texture alongside your cakes.
Crispy Sweet Potato Fries: Sweet potatoes add a touch of sweetness and their crispy exterior plays well against the soft lentil cakes. It’s a fun, hearty addition to this delicious meal.
Herbal Tea: A warm herbal tea like chamomile or mint offers a soothing finish to your dish. Its lightness pairs nicely after enjoying the filling cakes.

Make Ahead Options

These Beet and Green Lentil Cakes are perfect for busy home cooks looking to save time during the week! You can prepare the beet and lentil mixture and shape the cakes up to 24 hours in advance. Simply refrigerate them in an airtight container, making sure to separate each layer with parchment paper to prevent sticking. When you’re ready to enjoy, preheat your oven and bake the cakes straight from the fridge, adding an extra minute or two to ensure they’re heated through. Not only does this meal prep approach save precious time, but you’ll also find that the flavors deepen overnight, making these cakes just as delicious—perfect for a quick and nutritious meal!

Beet and Green Lentil Cakes Recipe FAQs

What should I look for when selecting beets?
When selecting beets, choose ones that are firm and smooth, without any dark spots or soft areas. You’ll want vibrant, deep-colored skins which indicate freshness. Smaller beets tend to be sweeter and more tender, which is perfect for these Beet and Green Lentil Cakes.

How should I store leftover Beet and Green Lentil Cakes?
Absolutely! Store your leftover cakes in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to regain that delightful crispiness!

Can I freeze the Beet and Green Lentil Cakes?
Yes! To freeze, first place the uncooked patties on a baking sheet lined with parchment paper. Freeze them until solid, then transfer to a freezer bag. They can be frozen for up to 3 months. When you’re ready to cook, you can bake them directly from the freezer—just add a few extra minutes to the baking time.

What if my lentils are too mushy?
Very! If your lentils turn out mushy, they can still work in the recipe. Just ensure you mix them well and adjust the amount of rolled oats to help provide some structure. If they’re too wet, you can add an extra tablespoon of oats or even a little bread crumb to achieve the right consistency for forming patties.

Are these Beet and Green Lentil Cakes suitable for my dietary restrictions?
Absolutely! These cakes are naturally vegetarian and gluten-free if you use certified gluten-free oats. As always, check ingredient labels for any allergies, especially concerning pumpkin seeds if nuts are a concern in your home. They make a wonderful meal option for everyone—just pack in the flavors and enjoy!