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Red Lentil Cake With Roasted Tomato Salsa

Makes 6 servings

• 1 cup red lentils, picked over (Red lentils are available at health food stores and Indian and Middle-Eastern markets. )
• 2 cups cauliflower florets
• 1/2 cup frozen corn kernels, thawed
• 1 fresh jalapeño chile, seeded and minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons plain nonfat yogurt
• 2 egg whites
• 4 teaspoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons sesame seeds

ROASTED TOMATO SALSA

• 1 red onion, coarsely chopped
• 2 large tomatoes, coarsely chopped
• 1 fresh jalapeño chile, seeded and minced
• 2 tablespoons fresh orange juice
• 1/4 cup minced cilantro
• Salt and pepper, to taste

Combine the lentils and 3 cups water in a small pan. Simmer, covered, at low temperature for 35 minutes, or until the lentils are tender. If necessary, add more water. Transfer lentils to a strainer and press to eliminate moisture.

In a small pan, steam the cauliflower for 8 minutes, or until tender. Finely chop cauliflower. In a large bowl, combine lentils, cauliflower, corn, jalapeño, ginger and salt. Stir until evenly mixed. Set aside.

Preheat oven to 325 degrees. Whisk together the yogurt, egg white, oil and lemon juice. Stir into the lentil mixture and mix well. Pour into a 9-inch square baking pan coated with oil or nonstick cooking spray. Bake, uncovered for 1 hour. Remove from oven and sprinkle with sesame seeds. Cool 15 minutes before serving.

While the lentil cake is cooling, prepare the Roasted Tomato Salsa. Heat broiler. Scatter onion on a well-oiled pan and place under broiler for 4 to 5 minutes. Add the tomatoes and continue broiling until the onion and tomatoes brown slightly. Add the jalapeños and cook another minute. Transfer the vegetables to a bowl and add the orange juice and cilantro. Season with salt and pepper to taste. Serve lentil cake with salsa on the side.

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