Red Lentil Veggie Cake ❤️🥕🥒
✨ Why This Recipe Works
Flourless, protein-packed savory loaf baked with tender red lentils, Greek yogurt, grated zucchini, carrots, fresh dill, and fragrant herbs topped with toasted sesame seeds!
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Red Lentil Veggie Cake ❤️🥕🥒 brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 15 minutes of prep and 40 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
- 1 cup red lentils (rinsed & cooked until very soft)
- 2 eggs large eggs
- 0.5 cup plain Greek yogurt
- 0.25 cup extra-virgin olive oil
- 1 whole medium carrot, finely grated
- 1 whole medium zucchini, finely grated & squeezed dry
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 0.5 tsp red pepper flakes
- 1 tsp dried mixed herbs (oregano / thyme)
- 1 tbsp white & black sesame seeds (for topping)
👨🍳 Step-by-Step Instructions
Cook & Puree the Red Lentils
Rinse the red lentils and boil in water until very soft and tender (about 12–15 minutes). Drain thoroughly, transfer to a food processor or blender, and puree until completely smooth and velvety.
Add Wet Ingredients
Add the 2 large eggs, plain Greek yogurt, and extra-virgin olive oil into the lentil puree. Blend or whisk until smooth and fully incorporated.
Fold in Grated Veggies & Herbs
Transfer the mixture to a mixing bowl. Fold in the finely grated carrot, squeezed dry grated zucchini, chopped fresh dill, and chopped fresh parsley using a spatula.
Season & Add Leavening
Sprinkle in the baking powder, fine salt, black pepper, red pepper flakes, and dried mixed herbs. Stir gently until evenly distributed throughout the batter.
Top with Sesame Seeds & Bake
Preheat your oven to 350°F (175°C) and line an 8.5×4.5-inch loaf pan with parchment paper. Pour the batter in, smooth the top, and sprinkle generously with white and black sesame seeds. Bake for 35–40 minutes until golden and set in the center.
Cool, Slice & Enjoy
Let the savory loaf cool in the pan for 10–15 minutes, then lift out onto a wire rack. Slice into thick pieces and serve warm or chilled for nutritious meals throughout the week!
🥞 Storing & Reheating Breakfast Favorites
Make-Ahead & Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently in a toaster oven, skillet, or preheated 325°F (165°C) oven for 4–5 minutes to restore warmth and golden edges.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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