Lentil and Spinach Puffs Recipe

Name: Lentil and Spinach Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 dried small red lentil; 3 tablespoons water; 3 ½ cups coarsely chopped spinach; 2 tablespoons thinly sliced green onions; 1 tablespoon finely chopped fresh cilantro; 1 tablespoon finely chopped seeded serrano chili; 2 teaspoons all-purpose flour; 34 salt; ⅛ teaspoon baking powder; 1 garlic clove, minced; 3 tablespoons peanut oil, divided

Servings: persons

34 dried small red lentil
3 tablespoons water
3 ½ cups coarsely chopped spinach
2 tablespoons thinly sliced green onions
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped seeded serrano chili
2 teaspoons all-purpose flour
34 salt
⅛ teaspoon baking powder
1 garlic clove, minced
3 tablespoons peanut oil, divided

1
Sort and wash lentils, place in a bowl.
2
Cover and refrigerate 8 hours or overnight.
3
Drain well.
4
Place lentils and 3 tablespoons water in food processor, process until smooth, scraping bowl occasionally.
5
Combine the pureed lentils, spinach and next 7 ingredients (through garlic) stirring well.
6
Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.
7
Drop lentil mixture by heaping spoonfuls in the pan.
8
Cook 2 minutes each side or until lightly browned.
9
Cover and keep warm.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 34 dried small red lentil, 3 tablespoons water, 3 ½ cups coarsely chopped spinach, 2 tablespoons thinly sliced green onions, and more.

Yes, Lentil and Spinach Puffs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil and Spinach Puffs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions