Lentil Cakes with Creamy Horseradish Sauce

For the Lentil Cakes:

1 cup dried lentils
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 rib celery, chopped
1 Tbsp. olive oil
1/4 cup Dijon mustard
2 Tbsp. lemon juice
1/2 bunch parsley, chopped
2 cups cooked rice
Salt, to taste
1 cup ground bread crumbs or flour


  • Place the lentils in a large pot and submerge, adding an additional 2 inches of water. Boil for 20 minutes, or until tender.
  • Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.
  • In a medium bowl, combine the lentils, vegetable sauté, Dijon mustard, lemon juice, parsley, rice, and salt, then mash slightly. Form into small patties.
  • Roll in the ground bread crumbs or flour, and refrigerate while preparing the sauce.
  • When the sauce is done, pan-fry each patty until nice and brown.

 For the Horseradish Sauce:

1/4 cup Mayonaise or Vegenaise
1 Tbsp. prepared horseradish
1/2 tsp. lemon juice
2 tsp. red pepper flakes
Salt and pepper, to taste

  • In a small bowl, whisk all the ingredients together until blended.
  • Serve with the lentil cakes.