Makes: 10
Preparation Time: 15 min
Cooking Time: 25 min
Ingredients:
¾ cup dried split red lentils
3 ½ cups coarsely chopped fresh spinach
2 Tbsp thinly sliced green onions
1 Tbsp finely chopped coriander leaves
½ tsp crushed red pepper flakes
2-3 Tbsp plain flour
½ tsp salt
1 tsp cumin
¼ tsp baking powder
1 garlic clove, minced
3 Tbsp canola oil, divided
Method:
- Cover lentils with water in a medium saucepan and cook for 20 minutes. Drain well.
- Place cooked lentils and 3 tbsp of water in a food processor and process until smooth, scraping sides of container occasionally.
- Combine the puréed lentils, spinach and next 7 ingredients (spinach through to garlic), stirring well.
- Heat 1 Tbsp oil in a large non-stick pan over medium heat. Drop lentil mixture by heaping tablespoon into pan. Cook 2 minutes on each side or until lightly browned. Remove from pan. Cover and keep warm. Repeat procedure with remaining oil and mixture.
- Serve with chutney.
Nutrition Information per serve: Energy 297kJ, Protein 4g, Total Fat 3g, Saturated Fat 0.2g, Carbohydrates 9g, Fibre 3g, Sodium 55mg.
Recipe and image kindly provided by Pulse Canada.
