Lentil and Spinach Puffs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
# 3/4 cup dried small red lentils# 3 tablespoons water# 3 1/2 cups coarsely chopped spinach (about 5 ounces)# 1 tablespoon finely chopped fresh cilantro# 1 tablespoon finely chopped seeded serrano chile# 2 teaspoons all-purpose flour# 3/4 teaspoon kosher salt# 1/8 teaspoon baking powder# 1 garlic clove, minced# 3 tablespoons peanut oil, divided
Sort and wash lentils; place in a bowl. Cover with water to 2 inches above lentils. Cover and refrigerate 8 hours or overnight. Drain well.
Place lentils and 3 tablespoons water in a food processor; process until smooth, scraping bowl occasionally.
Combine the pureed lentils, spinach, and next 7 ingredients (spinach through garlic), stirring well. (place back into food processor and pulse till spinach is well chopped)
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Drop lentil mixture by heaping tablespoons 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 lentil mixture.
Number of Servings: 20
Recipe submitted by SparkPeople user NWILKER.
Place lentils and 3 tablespoons water in a food processor; process until smooth, scraping bowl occasionally.
Combine the pureed lentils, spinach, and next 7 ingredients (spinach through garlic), stirring well. (place back into food processor and pulse till spinach is well chopped)
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Drop lentil mixture by heaping tablespoons 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 lentil mixture.
Number of Servings: 20
Recipe submitted by SparkPeople user NWILKER.
Nutritional Info Amount Per Serving
- Calories: 26.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 78.6 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 1.8 g
- Protein: 1.7 g
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