Lentil Cakes with Pesto, Wilted Greens & Lemon Thyme Zucchini Fries


 (Caitlin Van Horn)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


A rather unusual lot of ingredients, but I promise they marry well together.


Basil Pesto (makes about 2 cups)

  • 2 cup fresh basil, packed
  • 4 Cloves of garlic
  • 1 cup pine nuts
  • 1/2 cup parmesan
  • 4 tablespoon meyer lemon juice (or regular lemon juice)
  • 1 cup extra virgin olive oil

Lentil Cakes (makes 12 cakes- 2/person)

  • 1 1/4 cup lentils
  • 1 1/2 cup vegetable stock
  • 1 tablespoon ghee
  • 1 1/2 cup leeks, chopped
  • 1/2 cup fresh mint, chopped
  • 2 Cloves of garlic, minced
  • 1 cup parmesan, finely grated
  • 1 Egg
  • 1/2 teaspoon salt

Wilted Greens (serves 6)

  • 15 cup of baby kale, baby chard, spinach- whatever greens you prefer (this sounds like a lot but remember it wilts down significantly.)
  • 1/2 tablespoon ghee
  • Lemon juice
  • Salt

Lemon Thyme Zucchini Fries

  • 6 small zucchini
  • 1 cup ghee
  • 1 tablespoon fresh lemon thyme, finely (regular thyme is fine)
  • Very fine zest from 1 meyer lemon (regular lemon is fine)
  • Salt


For Basil Pesto:

  • Put first five ingredients into a blender or food processor. While blender/processor is running slowly add the olive oil. Set aside.

For Lentil Cakes- Step 1:

  • Soak lentils in filtered water for 24 hours. Drain and rinse.

Step 2:

  • Preheat oven to 350F.

Step 3:

  • Pour soaked lentils into a pot with the vegetable stock and bring to a boil. Lower heat and simmer for 15 minutes or until lentils are tender but not mushy.

Step 4:

  • Strain any remaining liquid from the lentils. Pour half of the lentils into a bowl. Pour the other half into a food processor and pulse a few times. Combine all lentils.

Step 5:

  • Heat the tablespoon of ghee in a skillet over medium heat. Add leaks and cook until soft. Add minced garlic and cook for one minute.

Step 6:

  • Combine lentils, leeks, mint parmesan, egg and salt.

Step 6:

  • Using a 1/4 measuring cup scoop out lentil mixture and press to form a patty. Repeat 11 more times or until all of the mixture has been used. Place patties on a baking sheet lined with parchment paper and bake for 20 minutes.

For Wilted Greens:

  • Heat ghee in a large pan. Add greens and cook until wilted. Squeeze in lemon juice (however much you desire) and sprinkle with salt.

Lemon Thyme Zucchini Fries- Step 1:

  • Using a julienne peeler create thin zucchini sticks.

Step 2:

  • Heat the ghee in a pot for frying.

Step 3:

  • Combine lemon thyme and zest in a bowl.

Step 4:

  • When the ghee begins to bubble turn heat down slightly and carefully add the zucchini fries. I did mine in three batches.

Step 5:

  • Once browned transfer fries to a paper towel lined plate and sprinkle with salt and thyme/ zest mixture. Repeat until all fries are cooked


  • Place some greens on a plate followed by a lentil cake. Add a dollop of pesto, more greens and second lentil cake. Top with pesto and a handful of fries. Enjoy!