Have you ever bought healthy food and felt like you didn’t know what to do with it? I have done this so many times. I have such good intentions, but it sets….and sets….and sets…..until I have to say “Lord forgive me” and toss it in the trash. I hate it when I do that!!
It’s not so bad if its some sort of bagged grain in the cupboard. You know how it somehow gets pushed to the back and forgotten about….then the shelves get a little bare, and there it is, reminding you you’ve done nothing with it.
I had a similar experience with lentils. I made a successful dish or two with them, probably over a year’s time. Then one day I decided to make a fritter. The spices and flavors meshed so perfectly together. Tim wouldn’t stop talking about the combination, and how they reminded him of the food he has eaten when he traveled overseas. We ignored the fact that they didn’t stay together too well, and crumbled a bit.
I bought another bag, and a few months later, I gave them another try. I added some chickpeas thinking it would help hold them together, and they worked! They were just right! Tim called and asked what was for dinner. I went down the list, lentil fritters, artichoke, herb salad, spicy corn… and he was like ummmm…whats the meat haha, Uhhh no meat….Ohhh, ooook. He survived, and he loved it, and went on and on about how good it was!
Not only do they taste amazing, but lentils are super healthy! Check this out!
Health Benefits of Lentils
- Improves digestion
- Reduces the risk of Heart disease
- Prevents constipation
- Aids in weight loss
- Rich in protein
- Rich in Iron
- Helps control diabetes
- Helps prevent Cancer
For other vegan side dishes check out Sweet & Spicy Sweet Potato Fries with Maple Mustard!
Red Lentil Fritters
- 1 1/2 cup lentils (this will be 3/4 cup soaked for at least a couple hours, they will expand) Get red lentils here
- 3/4 cup chickpeas drained
- 1/2 cup sweet onion diced small
- 2 Tbsp chopped fresh cilantro
- 1/2 Tbsp chopped fresh ginger
- 1/2 tsp pink salt or sea salt Get pink salt here
- 1/4 tsp black pepper
- Dash or two of cumin
- Soak 3/4 cup lentils in filtered water and a couple pinches of salt (just covering them with the water) for a couple hours or overnight.
- When lentils are finished soaking and have absorbed most of the water, measure 1 cup of the lentils into a Nutri- Bullet or food processor.
- Into your Nutri-Bullet also add 1/2 cup chickpeas, cilantro, and ginger.
- Blend until smooth, and scoop out into a bowl.
- Add a 1/2 cup of the whole soaked lentils
- Add onion, and spices and mix well with a spoon.
- With your hands, patty out your fritters. I got 8. You could get less or more depending on how big you make them.
- Heat about 3 Tbsp oil over medium-high heat in a frying pan (I use refined coconut oil).
- When the oil is hot, place a few of your patties into the skillet.
- Fry 3-5 minutes on each side or until they are golden brown. Fry same amount of time on the other side.
- When they are finished, place on a plate lined with a paper towel.
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