Sweet Potato & Red Lentil Cakes Recipe

• Preheat the oven to 400 degrees Fahrenheit. Put the lentils in a pot with 1-1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer about 15 minutes until tender. Tip into a bowl and add a pinch of salt.
• While the lentils are cooking, peel the sweet potatoes and chop roughly into small pieces, then place in a pan with a pinch of salt. Cover with water, bring to a boil and cook until just tender, about 10-15 minutes. Drain and return to the pan. Using a potato masher, gently crush the potatoes. Add to the bowl with the lentils.
• Season the mashed sweet potato and lentils with the cumin, half of the chives and a pinch of salt. Mix well. Shape into 6 cakes. Coat the top and bottom of each cake with sesame seeds and place on a lined baking sheet. Bake for 10-12 minutes until golden. Flip over halfway through cooking.
• Meanwhile, prepare the salad. Remove the outer leaves and stalk from the cabbage, then finely slice. Place in a bowl and toss with the lemon juice, remaining chives and a pinch of salt.
• To pack: Allow the cakes to cool before packing. Place the cabbage salad on one side in the lunchboxes and the arugula on the other side. Arrange the cakes in the middle.

More from Lunchbox Salads: 

• 3 Zucchini Noodle Jar Recipes
• Chicken Salad with Carrot and Pomegranate Tabbouleh Recipe
• Goat Cheese and Hummus Toast Recipe

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