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 and 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, because 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!

5 from 1 vote

Print Recipe

Gluten Free Lentil Cakes with Roasted Carrot Romesco Sauce Recipe

Prep Time15 mins

Cook Time1 hr 41 mins

Total Time1 hr 56 mins

Course: Main Course

Cuisine: Spanish

Servings: 6 people

Calories: 359kcal

Author: Gluten Free & More

Ingredients

• ▢ 1 pound carrots peeled and chopped
• ▢ 8 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 tablespoon Spanish or Balsamic Vinegar
• ▢ ½ cup blanched almonds
• ▢ Salt and pepper

Instructions

• ▢
  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 smoky flavor 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 salt 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.

Nutrition

Nutrition Facts

Gluten Free Lentil Cakes with Roasted Carrot Romesco Sauce Recipe

Amount Per Serving

Calories 359 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 3g15%

Sodium 153mg6%

Potassium 438mg13%

Carbohydrates 14g5%

Fiber 5g20%

Sugar 6g7%

Protein 5g10%

Vitamin A 12795IU256%

Vitamin C 8.4mg10%

Calcium 72mg7%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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