French Green Lentil Cake Recipe

French Green Lentil Cake Recipe Recipe

Growing up in France, I never celebrated Halloween as a child. The closest events I remember were during Mardis Gras, which are Carnival celebrations after the Epiphany or King's Day. So if you notice little Aria's Halloween costume and thought you'd be scared, I miserably failed that mission. My goal was to make her as cute as possible and let her enjoy the festivities. For this, we've gone through several costumes, which she will use for the events she'll attend in the coming days.

Today, we went to the one at our local library. I had just finished preparing dinner and snapped a photo of the quick and easy dish to share with you. For this vegetarian meal, I used shallots, garlic, French Puy green lentils, thyme, parsley and day-old baguette bread.

As a general rule, I try to give Aria meat or fish at least 3 to 4 times a week and we follow the rest of the family's vegetarian diet the other days.Aria Halloween Costume


Yields: 6 servings

1½ pounds French Puy green lentils, fully cooked, drained and cooled
3 tablespoons olive oil
3 shallots, finely chopped
3 cloves garlic, freshly minced
1 sprig thyme, bruised and chopped
3 tablespoons flat-leaf parsley
1 egg
¼ teaspoon piment d'espelette (or cayenne pepper)
¼ day-old baguette bread, crumbled in a food processor
1 teaspoon salt
½ teaspoon black pepper, freshly crushed


Heat 2 tablespoons oil in a non-stick 9-inch pan, add the chopped shallots and cook for 2-3 minutes until shiny and slightly golden. Transfer to a bowl, leaving as much oil as possible in the pan.

Place the bread in a food processor and pulse until it becomes a coarse mill. Set aside.

Lightly oil the bowl of the food processor with a silicone brush. Add ¾ of the cooked green lentils. Coarsely blend until a thick paste is formed. Season with salt and pepper. Add the garlic and cooked shallots and pulse 3-4 times. Transfer the paste into a bowl. Add the remaining lentils, piment d'espelette, crumbled baguette, thyme, parsley, the egg and the rest of the oil from the pan. Using a spatula, mix well. Adjust seasoning with more salt and pepper if necessary.

Using the same pan, add one more tablespoon oil. Heat the oil, then spread the lentil mixture and flatten with a spatula. Lower the heat. Cover and cook for about 5 minutes. Place a plate over the lentil cake. Gently flip then cook the other side for another 4 minutes until a nice crust is formed. 

Serve warm with your favorite salad and drizzle with the accompanying salad dressing.

Bon appétit!


The lentils will be easier to digest once quickly blanched and baking soda has been added to the cooking liquid. I boiled the lentils for 35 minutes, then drained and let cool to room temperature. 

Published By: Jacqueline Pham on October 30, 2014.


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