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These Sun-dried Tomato Lentil Cakes are easy to throw together, packed with protein, vegetarian and great for babies!

Sun-dried Tomato Lentil Cakes

  • Author: Kelsey


  • 1 cup red lentils
  • 3 cups vegetable stock
  • 1 egg
  • 1 cup raw cauliflower rice
  • ¾ cup almond flour
  • ½ teaspoon garlic powder
  • ½ cup sun-dried tomatoes, chopped
  • ½ teaspoon salt
  • 1 tablespoons avocado oil


  • In a saucepan combine 3 cups of stock to 1 cup of dry lentils. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, about 15-20 minutes.
  • Transfer to a bowl and place in the fridge to cool down.  
  • Once cool, combine lentil with egg, cauliflower rice, almond flour, garlic powder, sun-dried tomatoes and salt.
  • Place a large skillet over medium high heat and drizzle in the avocado oil.
  • Scoop lentil mix into the pan and use the back of a spatula with some oil on it to press them down into cakes.
  • Cook for 4 minutes then flip and cook for another 4 minutes until cooked through, browned on both sides and they hold together.


If your lentils are firmer instead of pressing them with the spatula, take the scoop and hand roll/form it before placing into the pan.