Gluten Free Lentil Cakes with Roasted Carrot Romesco Sauce Recipe

by Carol Kicinski on August 2, 2012

Post image for Gluten Free Lentil Cakes with Roasted Carrot Romesco Sauce Recipe There have been a lot of gluten free desserts making their way onto this blog lately (not that there is anything wrong with that!) so I thought it was time for something different, something really healthy and hearty, dairy free, vegan  and main course-worthy; Lentil Cakes with Carrot Romesco Sauce.

Romesco is a Spanish sauce typically made with roasted red peppers, garlic, blanched almonds and olive oil. Other versions can include vinegar and tomatoes. As with many traditional sauces, there are probably as many recipes for Romesco Sauce as there are cooks.

Romesco Sauce is sort of like a pesto, the ingredients are ground up and then olive oil is added for flavor and creaminess. I make mine in the food processor, it is so easy!

I decided to make my Romesco Sauce with roasted carrots instead of peppers because I had already decided on making lentil cakes. I can’t help it, I think lentils and then the next thing that comes to mind is carrots; they have a lovely affinity for each other.

For my lentil cakes I wanted them to have a little smokiness without adding bacon as I was after a vegan recipe. I used Hurst Family Harvest Old World Lentil Soup Mix (which contains almost 2 cups of lentils) since it comes with a handy dandy, gluten free and vegan, smoky flavor packet.

This is a lovely main course that is gluten, grain, dairy and sugar free, vegan and healthy as all get out. It is also filling and a little different. I like different!

Gluten Free Lentil Cakes with Roasted Carrot Romesco Sauce

Gluten Free Lentil Cakes with Roasted Carrot Romesco Sauce Recipe

Ingredients

1 pound carrots, peeled and chopped
8 – 10 tablespoons olive oil, use divided
1 bag Hurst Family Harvest Old World Lentil Soup Mix
4 cups water
2 medium white or yellow onions, chopped
6 cloves garlic, minced
¼ cup Vegenaise
Gluten free, non-stick cooking spray
1 teaspoon smoked paprika
1 tablspoon Spanish or Balsamic Vinegar
½ cup blanched almonds
Salt and pepper

Directions

Preheat oven to 400 degrees.

Place the carrots in a single layer on a baking sheet, drizzle with 2 tablespoons of oil and season with 1 teaspoon of salt and ½ teaspoon of pepper. Roast the carrots until tender and starting to caramelize, about 30 – 40 minutes. Let cool slightly. Leave oven on.

While the carrots are roasting combine the lentils, the seasoning packet and 4 cups water in a saucepan. Bring to a boil, lower the heat and simmer, covered, for 30 – 35 minutes or until the lentils are tender. Drain off any leftover water.

Heat 2 tablespoons of olive oil in a large skillet. Add the chopped onions and cook for 5 minutes over medium-high heat or until softened. Add the garlic and cook for 30 seconds.

Place half the onion and garlic in a food processor along with half the cooked lentils, the Vegenaise, 1 teaspoon of salty and ½ teaspoon of pepper and process until smooth. Add the remaining lentils and pulse a few times. You want some texture to the cakes.

Line a baking sheet with parchment paper and scoop out the lentil mixture with a 1/3 measuring cup, form into patties and place on the prepared baking sheet. Spray lightly with cooking spray and bake for 20 minutes or until firm to the touch.

Clean out the food processor bowl, add the carrots, the remaining onions and garlic, smoked paprika, vinegar and  almonds. Process until it has a meal-like texture, scraping down the sides of the bowl a few times. Add 4 tablespoons of olive oil and puree. If the mixture is too thick, add another tablespoon or two of oil and puree. Taste and season with more salt and pepper if desired.

Serve the lentil cakes topped with the Romesco sauce.

Servings:

A gluten free recipe that serves 6 (2 lentil cakes per person)

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Categories:    Main Dishes

{ 12 comments… read them below or add one }

Maggie August 3, 2012 at 6:21 am

This is a great idea Carol, and I LOVE the sounds of the romesco sauce. Yum! We will be trying this for sure! In my opinion, one can never have too many desserts :)

Reply

Carol Kicinski August 5, 2012 at 11:11 am

Haha – just another reason why I love ya!
xo,
c

Reply

Cara August 3, 2012 at 11:36 am

I have to agree on the love affair between carrots and lentils. I have a recipe I call Tuscan Lentils and Chicken Sausage (it’s like a stew) and the carrots in there make a world of difference, I love the added sweetness they provide!

Reply

Carol Kicinski August 5, 2012 at 11:10 am

Hum Cara, that recipe sounds wonderful, will pop over and check it out and thank you!

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Phil August 3, 2012 at 8:56 pm

Excellent combination! I bet the sauce goes well with quinoa and beans too. Thanks!

Reply

Carol Kicinski August 5, 2012 at 11:09 am

Thanks Phil – honestly, I like that sauce on just about anything :)

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InTolerant Chef August 4, 2012 at 11:44 pm

I love the sound of the carrot sauce, yummo!

Reply

Carol Kicinski August 5, 2012 at 11:05 am

Thanks! I ate it on all kinds of stuff, not just the lentil cakes.

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Alisa August 6, 2012 at 5:25 pm

Amazing recipe! I’ve yet to trial making romesco, let alone carrot! Great flavor pairing with the lentils.

Reply

Carol Kicinski August 7, 2012 at 2:29 pm

Thanks so much!

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Kim (Cook It Allergy Free) August 7, 2012 at 12:16 pm

I love this idea!! My kids would so totally devour these. These are for sure going on the must must make list!! :D

Reply

Carol Kicinski August 7, 2012 at 2:28 pm

You have the greatest kids Kim – love the fact that they would devour lentil cakes :)

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