Lentil Spinach Appetizer Featured

Lentil Spinach Appetizer


For 10 Serving(s)


  • 175 ml split red lentils
  • 875 ml fresh spinach, coarsely chopped
  • 30 ml green onions, thinly sliced
  • 15 ml cilantro, chopped
  • 2 ml crushed red pepper flakes
  • 45 ml all-purpose flour
  • 2 ml salt
  • 5 ml cumin
  • 1 ml baking powder
  • 1 garlic clove, minced
  • 45 ml canola oil


1. In a medium saucepan, combine lentils with 1 ½ cups (375 mL) water. Bring to a boil, reduce heat and simmer until lentils are tender, about 10 to 15 minutes. Drain well.

2. In a food processor, add lentils and 3 Tbsp (45 mL) water. Process until smooth, scraping sides of container occasionally.

3. In a bowl, combine pureed lentils, spinach, onion, cilantro, pepper flakes, flour, salt, cumin, baking powder, and garlic. Stir well.

4. In a large non-stick skillet, heat 1 Tbsp (15 mL) canola oil over medium heat. Drop lentil mixture by heaping spoonful into the skillet. Flatten slightly with the back of a spoon. Cook 2 minutes on each side or until lightly browned. Remove from pan. Cover and keep warm. Repeat procedure with remaining canola oil and lentil mixture. Serve warm with chutney.