Lentil and Spinach Puffs

Lentil and Spinach Puffs
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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Lentil and Spinach Puffs calories by ingredient
Submitted by:


Addapted from CL, Addapted from CL,
Number of Servings: 20


    # 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.

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