Recipe: Red Lentil Croquettes

lentil1Containing a blend of aromatic spices, these baked croquettes are a delicious, nutritious, and low carbon replacement to meat or cheese-based varieties. Serves 4.

  • 1 cup red lentils

  • 1 bay leaf

  • 1 teaspoon ground cumin

  • 1 tablespoon coriander seed

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon white pepper

  • 3-4 scallions, diced (reserve 2 tablespoons of diced green ends for garnish)

  • 2 ounce bread crumbs (about 2 slices of whole wheat bread, toasted until brown and crumbled)

  • 1/4 cup all-purpose flour

  • 3 tablespoons sesame seeds

  • 2-3 tablespoons olive oil

  • 1 lemon

  • Sliced avocado or tahini sauce (optional)

Heat 2 cups water, lentils, and bay leaf until boiling. Reduce heat to medium-low and simmer 20 minutes, stirring frequently. Remove from heat and cool for 10 minutes.

Preheat oven to 400 degrees F.

Drain the lentils and remove bay leaf. Mash the lentils, cumin, coriander, garlic powder, salt, white pepper, scallions, and bread crumbs together until a thick paste is formed.

croqBlend together flour and sesame seeds on a large plate. Form a ball from 2 tablespoons of lentil batter, flatten, lightly coat in flour mixture, place on baking sheet, and brush each side of croquette with olive oil. Continue with remaining batter.

Bake croquettes for 20-25 minutes or until golden brown on each side, turning flipping the croquettes halfway through. Serve warm with a squeeze of lemon juice and sliced avocado or tahini sauce.