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What is Mary Berry Lentil Cake?

A lentil cake typically refers to a savory dish made using lentils, herbs, and spices, often formed into patties or baked like a loaf

What Goes Best with Mary Berry Lentil Cake?

• Green Salad: A fresh salad with lemon dressing complements the savory lentil cake.
• Roasted Vegetables: Carrots, peppers, and zucchini are great sides.
• Yogurt Sauce or Chutney: A tangy yogurt-based sauce or chutney would enhance the flavors.
• Crusty Bread: Serve with a slice of crusty bread to add texture.

Ingredients for Mary Berry Lentil Cake

• 200g (7 oz) red lentils
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, grated
• 1 celery stick, finely chopped
• 100g (3.5 oz) breadcrumbs
• 50g (1.7 oz) grated cheddar cheese (optional)
• 2 eggs, lightly beaten
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

How to Prepare Mary Berry Lentil Cake

1. Cook the Lentils:
   • Rinse the lentils thoroughly under cold water. Place them in a saucepan, cover with water, and bring to a boil. Simmer for 15–20 minutes until tender. Drain and set aside.
2. Sauté the Vegetables:
   • Heat olive oil in a frying pan over medium heat. Add the onion, garlic, celery, and carrot. Cook for about 5–7 minutes until softened.
3. Prepare the Mixture:
   • In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, cheddar cheese (if using), eggs, cumin, coriander, salt, and pepper. Mix until well combined.
4. Shape the Cake:
   • Preheat the oven to 180°C (160°C fan/350°F). Grease a loaf tin or small baking dish. Transfer the lentil mixture into the tin and press it down firmly.
5. Bake:
   • Bake in the preheated oven for 30–40 minutes until golden brown on top and firm to the touch. Allow it to cool slightly before slicing.

Notes

• Variations: You can add other spices such as paprika or chili flakes to give it more heat. Alternatively, add herbs like thyme or rosemary for a more earthy flavor.
• Cheese-Free Option: Omit the cheese if you’d prefer a dairy-free or lighter option.

How to Serve Mary Berry Lentil Cake

• Slice the lentil cake and serve warm with a green salad, roasted vegetables, or a tangy yogurt sauce.
• It can also be served as a main dish with a side of chutney or topped with a poached egg.

How to Reheat Mary Berry Lentil Cake

• Oven: Preheat the oven to 180°C (160°C fan/350°F) and bake the slices for 10–15 minutes until heated through.
• Microwave: Place slices on a microwave-safe plate and heat for 1–2 minutes until warm.

How to Store Leftovers of Mary Berry Lentil Cake

• Fridge: Store leftover slices in an airtight container in the refrigerator for up to 3 days.
• Freezer: Wrap individual slices in cling film and store in a freezer-safe bag for up to 2 months. Defrost thoroughly before reheating.

Frequently Asked Questions Regarding Mary Berry Lentil Cake

1. Can I use green or brown lentils instead of red lentils?
2. Is this recipe suitable for vegans?
3. Can I make the lentil cake ahead of time and freeze it?
4. Can I substitute eggs with a vegan alternative?
5. What other vegetables can I add to the lentil mixture?
6. How do I make the lentil cake more spicy?
7. Can I serve lentil cake cold for a picnic or lunchbox meal?
8. How do I prevent the lentil cake from falling apart when sliced?
9. What dipping sauces go well with lentil cake?
10. Can I use cooked lentils from a can instead of dried lentils?

Nutritional Information of Mary Berry Lentil Cake (approximate per serving)

• Calories: 220 kcal
• Protein: 12g
• Fat: 8g
• Carbohydrates: 28g
• Fiber: 7g
• Sugars: 4g
• Sodium: 400mg