<< Back

Lentil & Spinach Puffs

Sort and wash ¾ cup dried small red lentils. Cover with water to a couple inches above lentils. Soak 8 hours or overnight. Drain. Place lentils and 3 T. water in food processor, processing until smooth. Combine lentils, 3.5 cups coarsely chopped spinach, 2 thinly sliced green onions, 1 T. finely chopped fresh cilantro, 1T. finely chopped chile, 2 t. all-purpose flour, ¾ t. salt, 1/8 t. baking powder, 1 garlic clove, minced. Cook 1 T. of mixture at a time in peanut oil in large nonstick skillet, two minutes on each side. Serve with your favorite chutney.
Search recipes

Recipe Product Tags
Shop Online Farm Store
Facebook Link

Facebook badge

Organic Certifications


Mailing list signup