Red Lentil Fritters

 

 

 

Spending a lot of time cooking is not my idea of a good time.

I do eat clean food, scratch-made

and wouldn't have it any other way.

But seeing as there are other things I'd rather do,

(read g-a-r-d-e-n),

allowing a mere 30 minutes or less to creating healthy, hearty food

has been my mainstay for a good decade or longer. 

 

I've been vegetarian for most of my life,

and lately have found a renewed interest in

cooking vegan or plant-based meals.

These fritters fill the bill just fine.

They are quick to cook,

taste great and keep my belly  happy.

They are creamy on the inside, crisp on the outside

and packed with flavor.

I paired them with a dairy-free ranch dressing.

 

Ela Vegan is one of the YouTube channels I frequent,

and she has armed me with a multitude 

of new delicious, plant-based options.

My version is posted here below.

 

I hope you'll give 'em a go,

even if you don't have dietary restrictions.

 

Red Lentil Fritters

(Ela Vegan)

 

3/4 cup dry red lentils

1 1/4 cup water 

1 red pepper, diced 

1 medium onion, diced 

2 large cloves of garlic, chopped 

4 tbsp (or more as needed) chickpea flour 

1 tbsp chia seeds 

3 tbsp fresh parsley, chopped 

1 tsp paprika 

1 tsp ground cumin 

1/2 tsp salt 

Oil for frying

 

Cook lentils in water 20 minutes, until soft, drain.

Add all ingredients to food processor and mix

until well blended.

Fry 3-5 minutes per side.

Enjoy!