Lentil Fritters

Name: Lentil Fritters
Yield: Makes 2-4 servings
Cuisine: Italian
Ingredients: 3 stems fresh flatleaf parsley, finely minced; Sea salt; Olive oil, for frying; 3 stems fresh basil, leaves removed, finely minced; ½ teaspoon crushed red chili flakes; Extra virgin olive oil; 1 cup tomato puree; 1 tablespoon chia seeds; 4 tablespoons (approx.) chickpea flour; ½ medium carrot, finely diced; ½ stalk celery, finely diced; 2 cloves fresh garlic, minced; 1 bay leaf; 2½ cups spring or filtered water; 2½ cups spring or filtered water; 1 cup red lentils, rinsed very well

Preparation info

Makes
2-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

A high-octane, energizing side dish or starter course. Obsessed with all things lentils, we have this dish on our table often. And the spicy tomato dipping sauce will have you moaning with pleasure, while your healthy heart dances with joy.

Ingredients

Fritters

1 cup red lentils, rinsed very well
2½ cups spring or filtered water

Europe
Italy
Side dish
Starter
Mediterranean
Vegan
Gluten-free

Method

Make the lentils by placing in a pot with water and bringing to a boil. Reduce heat to low and add bay leaf, garlic, celery and carrot. Cover and cook until the lentils are quite soft and creamy, about 20 minutes.

Transfer lentil mixture to a mixing bowl and stir in chickpea flour, chia, a light seasoning of sea salt and herbs. Mix well. Form mixture into 2-3-inch patties and set aside.