A quick skillet pleasure built from pantry staples, with notes of sage and a crisp edge.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 35 mins | 50 mins | 4 |
Intro
Savory Sage Lentil Cakes are a weeknight favorite that still feels special. They come together with humble pantry staples and a gentle simmer, then finish with a crisp, golden crust. The sage lends warmth, while the tender lentil center holds together for satisfying bites.
The Best Lentils for This Recipe
Dry lentils (green or brown)
- Pros: Stay firmer during cooking, so they hold their shape in the cakes. Cons: Take longer to simmer (about 15–20 minutes) and require draining. Best when you want defined patties.
Canned lentils, drained
- Pros: Fastest option; minimal hands-on time. Cons: Softer texture and often a bit saltier. Choose this for a weeknight sprint when you want a quick crust.
Red lentils
- Pros: Very quick to cook; naturally tender. Cons: Soften easily and don’t hold shape well, which makes cakes less cohesive. Use only if you’re aiming for a looser patty or a mash.
White/light lentils or other varieties
- Pros: Subtle flavor; can still bind well. Cons: May require adjustments to binding if they’re drier. Choose when you want a milder base that carries sage well.
Dry vs. canned (when to choose)
- Dry: Best for texture control and cost; plan extra 10–15 minutes.
- Canned: Great for speed; rinse well to reduce excess sodium.
Other Ingredients (and Helpful Swaps)
-
Tomatoes
- Role: Brightness and touch of acidity if you fold in a tiny tomato chop or serve with a tomato relish. Swap tip: Use a spoonful of puréed roasted red pepper for color and sweetness.
-
Onion
- Role: Aromatic backbone; adds sweetness as it caramelizes. Swap tip: Use shallots for a milder bite.
-
Garlic
- Role: Fragrance and depth; balance with sage. Swap tip: Garlic powder in a pinch (reduce to 1/4 teaspoon).
-
Red pepper
- Role: Gentle sweetness and color; softens nicely with lentils. Swap tip: Finely diced bell pepper or a pinch of smoked paprika for a deeper note.
-
Pasta (as a serving base)
- Role: A comforting bed if you want a heartier plate. Swap tip: Serve over quinoa or brown rice if you prefer a grain base.
-
Herbs
- Role: Sage is the star, with potential thyme or marjoram for variation. Swap tip: Use a mix of sage and thyme for a woodland aroma.
Ingredients
- Lentils, dry green or brown: 1 cup (190 g) dry; yields about 2 cups cooked
- Lentils, canned, drained: 2 cups (400 g)
- Onion, small, finely chopped: 1 (about 1/2 cup / 75 g)
- Garlic, minced: 2 cloves (about 6 g)
- Fresh sage, chopped: 2 tablespoons (8 g) or 1 teaspoon dried
- Carrot, grated (optional): 1/4 cup (25 g)
- Breadcrumbs, light or panko: 1/2 cup (50 g)
- Egg, large: 1 large (50 g) or flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water
- Salt: 3/4 teaspoon kosher salt (about 2 g), then adjust to taste
- Black pepper, ground: 1/4 teaspoon (1 g)
- Olive oil: 2 tablespoons (30 ml) for the mixture plus 1–2 more for cooking
- Lemon zest (optional): 1/2 teaspoon
- Water or broth (for cooking lentils): 1–2 cups (240–480 ml)
Directions
-
Cook lentils (dry option) — Rinse 1 cup dry green/brown lentils; simmer in 2 cups water with a pinch of salt until tender, about 15–20 minutes. Drain well and lightly mash; if using canned lentils, skip this step.
-
Prepare binder — If using eggs, whisk 1 large egg. For a vegan option, mix 1 tablespoon ground flax with 3 tablespoons water and set aside 5 minutes to gel.
-
Sauté aromatics — In a skillet, heat 1 tablespoon olive oil over medium. Cook onion until translucent and edges start to caramelize, 4–5 minutes. Add garlic and sage; cook 30–60 seconds until fragrant.
-
Combine mixture — In a large bowl, mash lentils to a chunky texture. Stir in the onion-garlic-sage mix, breadcrumbs, salt, pepper, optional lemon zest, and binder. Mix until a cohesive dough forms; if too wet, sprinkle in a little extra breadcrumbs.
-
Shape and rest — Divide dough into 4–6 portions; shape into 2 1/2-inch cakes. Let them rest on a tray for 5 minutes to help them hold shape while you heat the pan.
-
Cook to crisp edges — In the same skillet, add remaining oil. Pan-fry cakes 3–4 minutes per side, until the edges are crisp and the centers are heated through. For extra firmness, transfer to a 375°F (190°C) oven and bake 6–8 minutes.
-
Serve hot with a light drizzle of lemon-tahini or a simple yogurt-herb sauce if you like extra brightness. If you’re pairing with pasta, start boiling the pasta 8–9 minutes before you finish frying the cakes to keep timing aligned.
How to Store Leftovers
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freeze cooked cakes for up to 1 month; reheat in a skillet or in a 350°F (175°C) oven until warmed through, about 8–10 minutes.
- Reheat: Skillet methods work best—warm over medium heat, 2–3 minutes per side, until crisp.
- Do not leave leftovers at room temperature for more than 2 hours.
What to Serve With Savory Sage Lentil Cakes
- Side: Roasted carrots and Brussels sprouts tossed with olive oil and a pinch of salt; 10–12 minutes in a hot oven until edges caramelize.
- Side: Fluffy quinoa or brown rice for a wholesome bed that soaks up a light sauce.
- Salad: Arugula, lemon, and olive oil dressed greens for a peppery, bright counterpoint.
Variations & Tips
- Spicy version: Add 1/4 teaspoon red pepper flakes to the onion mixture.
- Creamier texture: Fold in 1–2 tablespoons plain yogurt or a spoonful of tahini into the binding mixture.
- Gluten-free: Use gluten-free breadcrumbs or ground oats in place of breadcrumbs.
- Canned lentil shortcut: Use canned lentils, drained and rinsed; skip the first cooking step.
- Herb swap: Replace half of the sage with thyme or marjoram for a different aromatic lift.
Enjoy Your Savory Sage Lentil Cakes
Seek the moment when the crust gives with a gentle bite and the sage aroma lingers pleasantly. These lentil cakes prove that a simple pantry can yield a comforting, satisfying dish you’ll reach for again and again. Enjoy your Savory Sage Lentil Cakes and the warmth they bring to weeknights.
Attribution
Recipe concept and writing inspired by WellMindMeal. Photos and final tweaks by the WellMindMeal kitchen team.