Lentil and Spinach Puffs
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
Introduction
Addapted from CL, Addapted from CL,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
Directions
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.