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Lentil Cakes with Lemon-Dill Yogurt Sauce
and asparagus / bulgur

Active: 45 Total: 45
Tomato paste and soy sauce work together to build rich umami flavor in these tender lentil cakes. Serve the seared patties in shallow bowls over bulgur with a creamy yogurt sauce on top.
Smarts: Make a double batch of Lemon-Dill Yogurt Sauce tonight and use it again in Wednesday's meal.


Lemon-Dill Yogurt Sauce:
  • Garlic - 1 clove , chopped
  • Dill, fresh - 1/2 tsp , finely chopped
  • Capers - 2 tsp , drained and rinsed
  • Yogurt, plain or Greek - 3/4 cup
  • Lemon juice - 1 Tbsp
  • Oregano, dried - 1/4 tsp
Pan-Seared Lentil Cakes:
  • Onions, medium - 1/2
  • Walnuts - 3/4 cup
  • Lentils, green and cooked - 1 1/2 cup + 1 cup (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Flour, all-purpose - 1/2 cup
  • Panko breadcrumbs - 1/2 cup
  • Tomato paste - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Eggs - 1
  • Salt - 1 tsp
  • Asparagus - 1 bunch , trimmed
  • Oil, olive - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Bulgur, uncooked - 3/4 cup


  1. Cook bulgur - (Double if making Wednesday’s meal.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
  2. Make sauce - (Double if making Wednesday’s meal.) Chop garlic and dill. Combine garlic, dill, capers, yogurt, lemon juice, and oregano. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Make lentil patties - In the bowl of a food processor, combine onions and walnuts and pulse until very finely chopped. Add first portion of lentils and pulse everything together until most of the lentils appear mashed. Transfer the mixture to a large mixing bowl and add second portion of lentils, flour, panko, tomato paste, soy sauce, egg. and salt. Stir everything together until smooth. If the mixture is too wet to form patties, add flour a bit at a time until the mixture comes together. If it is too dry, add water a bit at a time. When mixture forms patties that will hold together, form them into patties about 2” / 5 cm thick, making 3 to 4 patties per serving. Store in a single layer, covering tightly if making ahead. (Can be done up to 2 days ahead)
  4. Asparagus - Trim asparagus. (Can be done up to 3 days ahead)

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  1. Heat oven to 425F / 218C.
  2. Spread asparagus out on a sheet pan. Brush with olive oil and season with some salt and pepper.
  3. Bake asparagus until tender, 12 to 18 minutes (depending on size / thickness of spears).
  4. While asparagus cooks, heat a large nonstick pan or skillet with cooking oil over medium heat. Add lentil patties and sear on both sides until heated all the way through, 6 to 10 minutes total. (Do this in batches if needed.)
  5. If bulgur was made ahead, reheat in the microwave.
  6. Serve lentil patties and asparagus over bulgur. Enjoy yogurt sauce over everything. (Remember to reserve half of the bulgur and half of the yogurt sauce if making Wednesday’s meal.)



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