I love red lentils. I love the creamy texture when they’re cooked. I find them super versatile, great for dahls, soups, and even veggie burgers or fritters. Such a great base, like in these fritters, with yummy curry spices. The outsides get nice and crispy when you cook them, while the inside stays nice and soft. I like adding a dollop of natural yogurt on top to balance out the warm curry spices.
These whip up fairly quick, but if you want to get a head start, make the lentils over the weekend. You can even double the recipe and freeze some. I would make them up, freeze individually, then freeze in a bag with parchment paper between each
1 cup dry red lentils
1 small onion, yellow or red, diced. About 1/2 cup
2 minced garlic cloves
1 tsp coriander
1/2 tsp cumin
2 tsp curry powder
2 tbsp flour – I like using buckwheat or all purpose
salt & pepper
Start by cooking lentils. Bring to a boil with 2 cups of water. Reduce heat and simmer for 20 minutes. Always great to meal prep and make these ahead
Add cooked and cooled lentils, onion, and all spices to bowl. Toss in a good pinch of salt. Stir until combined.
Heat a pan over medium heat with some oil. While your waiting for the pan to heat, roll fritters into balls. Should make about 6-7.
Once the pan is hot, cook 3-4 at a time. Flatten with a spatula when you drop the ball in. Cook for about 4-5 minutes per side.
Top with natural yogurt and fresh herbs. Avocado would be great too!
[…] little twist on a curry dish is these Red Lentil Curry Fritters. We make these quite often as they are not only delicious but simple and only require a handful of […]